The perfect Winter soup

I'm heading off to Utah tomorrow for the Sundance Film Festival and I couldn't be more excited, although I just peeked at the weather forecast and my fingers and toes immediately started to go numb.  Living in Southern California for the past 7 years,  I am definitely not prepared for below zero temperatures.  While I go dig out my warmest sweaters, scarves and boots, I'll leave you with a recipe for the perfect winter soup that is sure to keep you warm and toasty when it's cold outside. 

Kale and Acorn Squash Soup

Prep Time 15 minutes / Total Time 30 minutes / Yield: Serves 4


  • 2 tablespoons butter
  • 1 medium onion, cut into 1/2-inch dice
  • 2 garlic cloves, coarsely chopped
  • Coarse salt and ground pepper
  • 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
  • 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
  • 5 1/2 cups (43.5 ounces) low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans, rinsed
  • 3 sprigs thyme
  • Grated Parmesan, for serving (optional)


In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.