Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard

Name: Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard
Prep time: 20 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh sage, chopped; u00bd pound cooked ham, cut into u00bdu2033 slices and diced to u00bcu201d; 2 cups butternut squash, peeled and diced; 2 cups chicken stock; 15-ounce can cannellini beans, drained; 15-ounce can diced tomatoes; 4 large Swiss chard or kale leaves, center rib removed, leaves roughly chopped; Freshly ground black pepper, to taste; u00bd cup parmesan cheese, grated

By Leslie Blythe Ham, Soup, Squash Boiling, Instant Pot / Pressure Cooker, Sautéing, Simmering

November 2, 2020

I made this Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard with leftover ingredients I had In my fridge. Here are two ways to make it - on the stovetop or in the Instant Pot. You could also purée a few cups of it to make it a creamy soup. Serve it with some good crusty bread and a salad. I love butternut squash, which has more potassium than a banana. Its benefits are too many to mention!

Prep: 20 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh sage, chopped

½ pound cooked ham, cut into ½″ slices and diced to ¼”

2 cups butternut squash, peeled and diced

2 cups chicken stock

15-ounce can cannellini beans, drained

15-ounce can diced tomatoes

4 large Swiss chard or kale leaves, center rib removed, leaves roughly chopped

Freshly ground black pepper, to taste

½ cup parmesan cheese, grated

Directions

Stovetop Version

1Sauté the onion, garlic and sage in a large pot with oil. Stir while cooking over medium heat for 1 minute, then add the onion and sage and cook 1 minute. Add the ham and the butternut squash, stir, and cook for 1 minute.

2Then add the chicken stock and bring to a boil. Add the cannellini beans and tomatoes and reduce heat and simmer for 15- 20 minutes. Add the Swiss chard and stir. Season with salt and pepper. Remove from heat and top with parmesan cheese.

Instant Pot Version

1Turn the Instant Pot onto the sauté function.

2Sauté the onion, garlic and sage in a large pot with oil. Stir while cooking over medium heat for 1 minute, then add the onion and sage and cook 1 minute. Add the ham and the butternut squash, stir, and cook for 1 minute. Then add the chicken stock and bring to a boil. Then the cannellini beans and tomatoes.

3Place the lid on the Instant Pot and ensure the valve is closed. Cook on high for 5 minutes.  

4Let the pressure naturally release for 5 minutes and then release completely. 

5Stir in the chopped kale. Season with salt and pepper and top with parmesan cheese.

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