Butternut Squash, Kale and White Bean Soup

2 tablespoons vegetable oil
2 tablespoons olive oil
1 cup onion, chopped
2 cloves garlic, chopped
8 cups chicken or vegetable stock
3 cups roasted butternut squash, peeled and cubed
2 16 oz cans cannellini or white beans, drained and rinsed
1 large bunch fresh kale, rinsed and chopped
2 tablespoons prepared pesto, optional
Salt and pepper

  1. To roast the butternut squash, preheat the oven to 400 degrees. Peel and cube 1 large or 2 medium butternut squash. Toss with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast the squash for about 18 minutes until tender when pierced with a fork.
  2. In a stockpot, sauté onion in vegetable oil until soft then add garlic, cook stirring gently about 3 minutes.
  3. Add the chicken broth and bring to a boil.
  4. Reduce heat, add the white beans and chopped kale and simmer about 20 minutes.
  5. Add to the soup the roasted butternut squash.
  6. Season with salt and pepper. If desired, stir in 2 tablespoons pesto.

Serves 6.
Enjoy with Middlebury Maple Castleton Crackers.