Tuscan White Bean and Butternut Squash Soup

INGREDIENTS

Butternut squash, small

1 15 ounce can

Cannelini beans, cooked

1/2 tbsp

Garlic, fresh

1 1/2 cups

Kale, loosely-packed

Lemon, small

1/8 tsp

Oregano, dried

1/4 tsp

Rosemary, dried

1/4 tsp

Thyme, dried

Yellow or sweet onion, large

4 cups

Chicken or vegetable stock, rich

Kosher salt and freshly-ground black pepper

1 tbsp

Olive oil

1 tbsp

Butter, unsalted