Name: Tuscan White Bean and Butternut Squash Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 Tbsp olive oil; 1 small butternut squash, peeled, seeded, and large-diced; 1 large yellow or sweet onion, minced; 1/2 Tbsp fresh garlic, crushed; 1 Tbsp unsalted butter¹; 1/4 tsp dried thyme; 1/4 tsp dried rosemary; 1/8 tsp dried oregano; 1 small lemon, juiced²; 4 cups (32 oz) rich chicken or vegetable stock; kosher salt and freshly-ground black pepper, to taste; 1 (15 oz) can cooked cannelini beans, drained (not rinsed); 1-1/2 cups (loosely-packed) kale³, rough stems removed and torn into small pieces