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 low sodium chicken broth 1 can cannellini beans, rinsed 3 sprigs thyme Grated Parmesan, for serving
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, 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.