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