Winter squash perfect base for tasty seasonal soup

Versatile and vitamin-rich, winter squash is perfect for chill-fighting, savory, seasonal soups.

Once roasted and wrestled out of its thick, protective skin, the soft and comforting flesh is easily pureed into a subtle base for rich and creamy bowls of comfort and warmth.

But ever-so-often, that rich and creamy goodness comes from the addition of heavy cream.

Pureed white beans lend a luscious texture – as well as fiber, protein and iron – to winter squash, which is naturally fat-free, high in vitamin C and low in calories.

A little light coconut milk also helps to (almost) replicate the quality of the cream – without all of the added fat and calories. And chopped kale varies the otherwise velvety texture of this flavorful winter warmer.

Winter Squash and Kale Soup with White Beans

I used acorn squashes and Great Northern beans, but any combination of winter squash and white beans would work. If using dried beans, rinse them, then soak them for 6 hours or overnight in 2 quarts water.

2 winter squashes (1  1/2 pound each), halved pole to pole and seeded (acorn, butternut, kabocha)

3 tablespoons olive oil, divided, plus more for garnish (optional)

Salt and pepper

1 onion, chopped

4 or 5 cloves garlic

4 cups chicken stock

1 (15-ounce) can white beans (Great Northern, cannellini, navy)

4 to 5 fresh sage leaves

1 bay leaf

1/4 teaspoon nutmeg

1/4 teaspoon ground cumin

1 (14-ounce) can light coconut milk

3 cups kale, finely chopped

Preheat oven to 400 degrees. Brush squash halves with 1 tablespoon oil and season with salt and pepper, then place, cut-side down, on a baking sheet. Roast 50 minutes to an hour, or until flesh is soft and tender.

Heat remaining olive oil in a large stock pot over medium heat and add onions. Cook gently, stirring until translucent and tender, about 3 minutes, then add garlic and sauté until fragrant and lightly browned. Pour in chicken stock and add beans, sage, bay leaf and spices. Simmer 30 minutes to an hour, then remove bay and sage leaves and, using an immersion blender, puree mixture.

Remove squash from oven and, when cool enough to handle, remove the skin and cut into cubes. Puree squash in batches in blender or food processor with coconut milk, then add to stock pot and stir, mixing thoroughly. Add kale and simmer about 5 more minutes. Taste and adjust salt and pepper. Serve with drizzle of olive oil, garlic croutons or crusty bread.

Note: Leftover soup will thicken overnight in the refrigerator. Add stock or water, if desired, to thin it out.

Garlic Croutons

From Bon Appétit via www.epicurious.com

2 tablespoons ( 1/4 stick) butter

1/4 cup olive oil

2 large garlic cloves, pressed

4 French bread slices, cut into 3/4 -inch cubes

Salt and pepper

Preheat oven to 350 degrees. Melt butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely.

Note: Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.

Yield: about 3 cups