A soothing & cheering soup made with golden Butternut Squash and delicious creamy white beans.
Sautee the onion and garlic with the olive oil in a large pan until translucent.
Add the squash and veggie stock. (You want the stock to cover the veggies- add more water if needed)
Simmer for 10 mins & add the beans & herbs.
Simmer for another 10 mins until the squash is completely soft and all the veggies start to collapse.
Add a little extra water if needed, then squish with a potato masher or partially blend with an immersion blender. You want the texture to be creamy, but with some satisfying chunks.
Finely chop the kale and saute in a pan for around 3 mins with the olive oil & garlic.
Add the pine nuts and sautee for a few more minutes until the kale is crispy and the pine nuts toasted.
Remove the garlic before serving.
Serve the food hot, with the crispy kale and pine nut topping.