Heirloom Anasazi Bean Soup With Butternut Squash, K

Name: Heirloom Anasazi Bean Soup With Butternut Squash, Kale And Gruyere Crouton
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash, peeled, seeded and diced; 1 pound anasazi beans, soaked overnight and rinsed and drained; 1 bunch dinosaur kale, ribs removed, and chopped; 1 yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 2 1/2 teaspoons turmeric; 1 teaspoon cayenne; 1 teaspoon chopped fresh thyme; salt and pepper, to taste; 6 cups water; 5 garlic cloves, diced; 1 loaf french bread; 6 ounces gruyere cheese, grated

Servings: persons

3 pounds butternut squash, peeled, seeded and diced
1 pound anasazi beans, soaked overnight and rinsed and drained
1 bunch dinosaur kale, ribs removed, and chopped
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 1/2 teaspoons turmeric
1 teaspoon cayenne
1 teaspoon chopped fresh thyme
salt and pepper, to taste
6 cups water
5 garlic cloves, diced
1 loaf french bread
6 ounces gruyere cheese, grated

1
Saute the onion, celery and carrot, until onions are translucent over medium high heat. Add garlic, stirring until fragrant. Season with cayenne and turmeric. Add soaked and drained beans, and 6 c. water. Bring to boil. When water is boiling, reduce heat to low and simmer for 1 1/2 hours.
2
Preheat oven to 400. While beans boil, toss butternut squash with olive oil, season with salt and pepper and fresh thyme, and spread out on rimmed baking sheet lined with foil. Cook butternut squash for 20 minutes, tossing once at 10 minutes for an even roast.
3
When beans are tender, season to taste with salt and pepper. Combine roasted butternut squash and the kale, and cook 5 minutes, until kale brightens and loses some chew.
4
Slice bread, and line on baking sheet and divide cheese between them. Bake croutons at 400 until cheese is bubbly, about 10 minutes.
5
Divide soup into bowls and top with gruyere crouton.

3002

kcal

Calories

291

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds butternut squash, peeled, seeded and diced, 1 pound anasazi beans, soaked overnight and rinsed and drained, 1 bunch dinosaur kale, ribs removed, and chopped, 1 yellow onion, chopped, and more.

Yes, Heirloom Anasazi Bean Soup With Butternut Squash, Kale And Gruyere Crouton falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heirloom Anasazi Bean Soup With Butternut Squash, Kale And Gruyere Crouton

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions