This yummy soup is quick and easy after a busy day.

Ingredients

2 tablespoons butter
1 medium onion, diced

2 garlic cloves, minced

coarse salt and ground pepper

1 pound acorn squash, peeled, seeded and cut into 1-inch chunks

I bunch kale, leaves torn

1 can cannelloni beans

3 sprigs thyme

grated Parmesan, for serving

In a large Dutch oven or heavy pot, melt butter over medium heat.  Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper.  Add broth beans and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes.  Season soup with salt and pepper and serve with Parmesan.