2 tablespoons canola oil
1 cup chopped onions
3 garlic cloves, minced
2 1/2 cups peeled and cubed delicata, acorn or sugar loaf squash
1 cup diced carrots
2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked cannellini beans (optional)
Warm the oil in a large soup pot over medium heat. Add the onions and garlic, and sauté for five minutes. Add the squash, carrots, potatoes, oregano, salt, pepper, and water. Cook for ten minutes or until the potatoes are almost done. Add the kale and beans and simmer for another five to seven minutes, until the kale is tender and the beans are hot.
From Terra Brockman, “Conscious Choice,” October 2002.