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Butternut Squash, Kale, and White Bean Soup

Butternut Squash, Kale, and White Bean Soup

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Indulge in a warm and nourishing bowl of Butternut Squash, Kale, and White Bean Soup that captures the essence of seasonal flavors. This delightful one-pot meal is not only quick to prepare—ready in just 40 minutes—but also packed with nutrient-rich ingredients like creamy butternut squash, hearty white beans, and vibrant kale. With its rich texture and comforting spices, this soup serves as an ideal dish for cozy evenings or as a satisfying lunch option. Perfect for gatherings or quiet nights at home, each spoonful is sure to please your palate while providing essential vitamins and minerals.

Ingredients

Scale
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced
  • 1/2 tsp. chili flakes
  • 1 lb. peeled and cubed butternut squash
  • 8 thyme sprigs
  • 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
  • 4 cups stemmed and roughly chopped lacinato kale
  • 4 cups lower-sodium vegetable broth
  • 2 cups water
  • 3/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup cashew cream
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 to 2 Tbsp. finely chopped fresh sage leaves
  • Toasted pumpkin seeds for garnish (optional)

Instructions

  1. In a large soup pot over medium heat, sauté finely chopped onions and celery in olive oil for about 8 minutes until soft.
  2. Add minced garlic, chili flakes, cubed butternut squash, and thyme sprigs; cook for an additional 4 to 5 minutes.
  3. Stir in the white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and pepper. Bring to a boil.
  4. Reduce heat to medium-low and simmer uncovered for 25 minutes or until the squash is tender.
  5. Remove thyme sprigs and stir in cashew cream and fresh sage. Adjust seasonings to taste.
  6. Serve hot, garnished with toasted pumpkin seeds if desired.

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