Description
This hearty Butternut Squash, Kale and White Bean Soup is a perfect blend of comfort and nutrition, featuring seasonal ingredients that warm the soul.
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
- 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 heavy 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
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and celery, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and chili flakes, cooking for an additional minute.
- Add the cubed butternut squash and thyme sprigs, and toss to combine.
- Pour in the vegetable broth and water, then bring the mixture to a boil.
- Reduce heat and let it simmer for 20–25 minutes or until the squash is tender.
- Stir in the drained beans, kale, smoked paprika, salt, and black pepper.
- Cook for another 5 minutes until the kale has wilted.
- Remove from heat and stir in the heavy cream, Parmesan cheese, and sage.
- Serve hot, garnished with additional Parmesan cheese and toasted pumpkin seeds if desired.
Notes
For a dairy-free option, substitute heavy cream with cashew cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 285 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 18 mg
Keywords: Butternut Squash, Kale, White Bean Soup, healthy soup, vegetarian soup