Butternut Squash, White Bean, & Dandelion Soup

Lose weight. Exercise more. Yeah, yeah, yeah, I've got it. Our typical New Year’s resolutions often need a boost other than just a starting date that’s circled on the calendar. Thankfully, this Butternut Squash, White Bean, and Dandelion Soup serves as a detoxifying jump-start. While the squash and beans are loaded with fiber and protein, dandelion greens naturally help flush toxins out of your system. Plus, while this soup is deliciously comforting, it isn't laden with calories and fat like your typical comfort foods of yesteryear. Whether you are bravely embarking on a new health kick or are simply craving a wholesome meal, this basic and clean recipe serves as one step in the right direction.

Butternut Squash, White Bean, & Dandelion Soup
Serves 6

Ingredients

4 cups butternut squash, diced in ½-inch pieces
1 bunch (approximately 1 pound) dandelion greens, rinsed and chopped in 2-inch sections, discarding roots
1 shallot, finely diced
8 cups chicken or vegetable stock
½ teaspoon dried thyme

Pinch crushed red pepper (to rev up the metabolism)
Salt and pepper to taste
Chopped parsley

Method

Bring all ingredients to a boil in a large pot. Reduce heat to medium and simmer for 20 minutes, until the butternut squash is tender. Season with salt and pepper. Sprinkle with parsley and enjoy!