• 1 ½ cup dried white/navy beans
• 1 small butternut squash
• 1 medium onion, diced
• 6-8 cloves garlic, minced
• 3 cups kale, chopped fine
• 5 cups chicken or vegetable broth
• 2 Tbsp vegetable oil
• 1 1/2 Tbsp thyme
• 1 Tbsp rubbed sage
• 4 bay leaves
• 1 tsp salt
• 1 tsp pepper

Soak beans 6-8 hours or overnight in a large bowl with enough water to cover by 3 inches. Drain soaked beans and add to a large pot of water. Boil for 30-40 minutes until beans are tender but not soft. Drain beans. Carefully, slice butternut squash in half lengthwise with a large chef’s knife. Scoop out seeds. Remove the skin with a sharp paring knife or vegetable peeler. Chop the squash into ¾ inch cubes.  Heat oil over medium heat in a large dry stock pot. Add the butternut squash and onion and sautee for about 5 minutes, then add the garlic and cook 2 minutes longer until onion becomes tender and translucent. Add the broth and bay leaves, cover, and bring to a boil. Then lower heat to a simmer and cook for 10 minutes. After this, add the cooked beans. Continue to simmer 10 minutes longer until squash is tender. Add the chopped kale and seasonings and cook 5 minutes more. Serve warm.