This soup is loaded with vegetables and protein. Carrots are simmered with butternut squash, potatoes, kale and cannellini beans, then partially liquidised. Serve with crusty bread.
While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a little more Fall-ish and to sneak in some more "good stuff". I used half the amount of Kale to ensure it wouldn't be too bitter for my kids. All in all, the soup was delicious. I wish I hadn't used 12 cups of broth as the recipe called for since I felt it was a little thin. I think 10 c would've been perfect. My husband also wished it had some more beans as he is not vegetarian, and I agree. Don't forget the bread...yum! - 20 Nov 2009 (Review from Allrecipes US | Canada)
I made this when I had busted my permanent retainer and couldn't eat hard food. I switched the vegetable broth out for Herb & Wine broth when I couldn't find any Veggie in the store. It was delicious! It was quick, easy, and absolutely amazing. I will definitely make it again. Even if you don't think you like squash, try this recipe -- you'll love it. - 16 Aug 2009 (Review from Allrecipes US | Canada)
This was a wonderful hearty soup for our cold winters in Massachusetts. The only things I did differently were using olive oil instead of vegetable oil and I used chicken broth as the store did not carry vegetable broth. So good my 4 year old devoured a bowl of it. - 06 Jan 2010 (Review from Allrecipes US | Canada)