Butternut Squash, Kale, and White Bean Soup is a delightful and nourishing meal perfect for any occasion. This hearty soup combines the sweetness of butternut squash with the earthiness of kale and the protein-packed goodness of white beans. Whether you’re looking for a quick weeknight dinner or a comforting dish to serve at a gathering, this soup satisfies all cravings. Plus, it’s easy to prepare in just one pot, making cleanup a breeze!
Why You’ll Love This Recipe
- Quick Cooking Time: This recipe is ready in just 40 minutes, perfect for busy weeknights.
- One-Pot Wonder: Enjoy minimal cleanup with this simple one-pot meal that combines all ingredients seamlessly.
- Seasonal Ingredients: The use of fresh butternut squash and kale makes it a great option for fall and winter.
- Nutrient-Rich: Packed with vitamins and fiber, this soup is as healthy as it is delicious.
- Versatile Meal: Easily adaptable for vegan diets by substituting heavy cream with cashew cream.
Tools and Preparation
To make Butternut Squash, Kale, and White Bean Soup efficiently, having the right tools on hand is essential.
Essential Tools and Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Importance of Each Tool
- Large soup pot or Dutch oven: Provides ample space for cooking all ingredients evenly.
- Wooden spoon: Ideal for stirring without scratching your pot’s surface.
- Knife: A sharp knife ensures safe and efficient chopping of vegetables.
Ingredients
Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.
For the Base
- 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
For the Soup
- 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
For Seasoning
- 3/4 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For Creaminess
- 1/3 cup heavy cream (sub cashew cream if desired)
- 1/3 cup grated Parmesan cheese, plus more for garnish
For Garnish
- 1 to 2 Tbsp. finely chopped fresh sage leaves
- Toasted pumpkin seeds for garnish (optional)
How to Make Butternut Squash, Kale, and White Bean Soup
Step 1: Sauté the Vegetables
Heat oil in a large soup pot or Dutch oven over medium heat. Once hot:
1. Add onions and celery; cook for about 8 minutes until soft.
2. Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook for an additional 4 to 5 minutes until aromatic.
Step 2: Combine Ingredients
Add white beans, kale, broth, water, smoked paprika, salt, and pepper to the pot:
1. Increase heat to bring the soup to a boil.
2. Once boiling, reduce heat to medium-low and simmer uncovered for around 25 minutes until squash is tender.
Step 3: Final Touches
Remove thyme sprigs from the soup:
1. Stir in heavy cream, Parmesan cheese, and chopped sage.
2. Taste your soup and adjust seasonings as necessary before serving.
Ladle your Butternut Squash, Kale, and White Bean Soup into bowls:
– Garnish with toasted pumpkin seeds and additional Parmesan cheese if desired. Enjoy!
How to Serve Butternut Squash, Kale, and White Bean Soup
When serving Butternut Squash, Kale, and White Bean Soup, presentation can elevate your dining experience. Here are some delightful ways to serve this comforting soup that will impress your family and friends.
Garnish with Fresh Herbs
- Chopped Sage: A sprinkle of fresh sage adds an aromatic touch.
- Fresh Parsley: Bright green parsley not only looks appealing but also enhances flavor.
Pair with Crusty Bread
- Sourdough Bread: The tanginess of sourdough complements the sweetness of butternut squash perfectly.
- Garlic Bread: For a flavorful twist, serve with warm garlic bread to soak up the soup.
Add Protein Toppings
- Grilled Chicken: For non-vegetarians, add slices of grilled chicken for extra protein.
- Tofu Croutons: For a vegetarian option, crispy tofu croutons provide texture and protein.
Serve with a Salad
- Mixed Greens Salad: A light salad with vinaigrette balances the richness of the soup.
- Caesar Salad: A classic Caesar salad pairs nicely for a more filling meal.
How to Perfect Butternut Squash, Kale, and White Bean Soup
To achieve the best flavor and texture in your Butternut Squash, Kale, and White Bean Soup, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables enhance the taste significantly compared to frozen or canned options.
- Adjust Seasonings: Always taste before serving; you may need more salt or spices depending on personal preference.
- Blend for Creaminess: For an ultra-smooth texture, blend a portion of the soup before serving.
- Store Properly: Refrigerate leftovers in an airtight container to maintain freshness for up to 3 days.
Best Side Dishes for Butternut Squash, Kale, and White Bean Soup
Complementing your soup with delicious side dishes can make your meal even more enjoyable. Here are some tasty options to consider:
- Garlic Parmesan Knots: These soft bread knots are perfect for dipping into the soup.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts add a savory contrast to the sweet soup.
- Quinoa Salad: A light quinoa salad with lemon dressing offers a refreshing balance.
- Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil make for a colorful appetizer.
- Stuffed Peppers: Colorful peppers filled with rice or grains can be a hearty addition.
- Cornbread Muffins: Sweet cornbread muffins provide a comforting pairing that’s beloved in American cuisine.
Common Mistakes to Avoid
When making Butternut Squash, Kale, and White Bean Soup, it’s easy to make a few common mistakes that can affect the outcome. Here are some tips to ensure your soup turns out perfectly.
- Ignoring the seasoning: Not adjusting the salt and spices can lead to bland soup. Taste as you cook and add more seasoning as needed.
- Overcooking the vegetables: If you cook the butternut squash too long, it can become mushy. Cook until just tender for the best texture.
- Skipping the aromatics: Not sautéing the onions and garlic first can result in less flavor. Always start by cooking these ingredients to build a strong base.
- Using low-quality broth: A poor broth can ruin your soup’s flavor. Opt for a quality vegetable broth or homemade stock for better results.
- Not letting it simmer: Rushing the cooking process may not allow the flavors to meld. Allow enough simmering time for a rich taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 5 days.
Freezing Butternut Squash, Kale, and White Bean Soup
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Butternut Squash, Kale, and White Bean Soup
- Oven: Preheat to 350°F (175°C) and heat soup in an oven-safe dish until warm.
- Microwave: Heat in microwave-safe bowls in 1-minute intervals until hot.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until hot.
Frequently Asked Questions
Here are some common questions about Butternut Squash, Kale, and White Bean Soup:
Can I use other beans instead of white beans?
Yes! Chickpeas or any other bean variety you prefer will work well in this recipe.
How can I make this soup vegan?
To make Butternut Squash, Kale, and White Bean Soup vegan, simply omit the heavy cream and Parmesan cheese or substitute them with plant-based alternatives.
What is the best way to serve this soup?
This nourishing soup pairs beautifully with crusty bread or a fresh green salad for a complete meal.
Can I add other vegetables?
Absolutely! Feel free to incorporate additional veggies like carrots or sweet potatoes for more flavor and nutrition.
Final Thoughts
Butternut Squash, Kale, and White Bean Soup is not only comforting but also incredibly versatile. You can customize this recipe with your favorite herbs or spices for a unique twist. Give it a try; it’s sure to become a go-to dish during cooler months!
Soup
Butternut Squash, Kale, and White Bean Soup
Butternut Squash, Kale, and White Bean Soup is a soul-warming dish that beautifully balances the sweetness of roasted butternut squash with the hearty texture of white beans and the nutrient-rich goodness of kale. This comforting one-pot meal is perfect for chilly evenings or gatherings with friends and family. In just 40 minutes, you can create a nourishing soup that not only satisfies hunger but also delights the taste buds. The combination of fresh seasonal ingredients makes it a wholesome choice for fall and winter dining. Plus, this recipe is easily adaptable for vegan diets, ensuring everyone can enjoy a bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
- Butternut squash
- Lacinato kale
- White beans (Great Northern or chickpeas)
- Vegetable broth
- Olive oil
- Onion
- Garlic
- Seasonings (smoked paprika, salt, pepper)
- Heavy cream or cashew cream (for vegan option)
- Grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion and celery for about 8 minutes until softened.
- Stir in minced garlic, chili flakes, cubed butternut squash, and thyme; cook for 4 to 5 minutes.
- Add white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and pepper; bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 25 minutes until squash is tender.
- Remove thyme sprigs and stir in heavy cream and Parmesan cheese. Adjust seasonings as needed before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 510mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg
