Name: Butternut Squash, Kale and White Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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 heavy cream (sub 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)

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Indulge your taste buds with the delightful harmony found in Butternut Squash, Kale and White Bean Soup. This comforting dish marries the rich sweetness of roasted butternut squash with the earthy tones of kale and the creamy texture of white beans. It’s not only a feast for the palate but also a nourishing option packed with vitamins and minerals, making it perfect for any season.

Moreover, the ease of preparation means you can savor this nutritious soup any day of the week. Whether you’re seeking a warm hug in a bowl on a chilly evening or a rejuvenating meal, this vibrant soup will surely warm your heart. Discover how to create this wholesome dish and bring its goodness into your kitchen today!

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Why You’ll Love This Soup:

There’s something wonderfully comforting about a warm bowl of Butternut Squash, Kale, and White Bean Soup. This soup is not only delicious but also brimming with nutritious ingredients. The creamy texture of the butternut squash pairs beautifully with the hearty white beans, creating a satisfying meal in itself. Kale adds a pop of color and a nutritious boost, making this soup a wholesome choice for any season.

Additionally, its versatility means you can enjoy it on its own or pair it with a light side. For a delightful combination, try serving it alongside mini croissant sandwiches. This pairing offers a delightful balance, ensuring a fulfilling dining experience. As you savor each spoonful, the fragrant herbs and spices envelop your senses, making every bite a joy. Whether you’re looking for a quick lunch or a comforting dinner, Butternut Squash, Kale, and White Bean Soup is sure to become a favorite in your kitchen!

Ingredients for Butternut Squash, Kale and White Bean Soup:

This nourishing Butternut Squash, Kale and White Bean Soup is perfect for a cozy dinner. Below are the exact ingredients you’ll need:

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 heavy cream (sub cashew cream for a vegan option)
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)

This creamy soup combines delightful flavors and wholesome ingredients, making it a must-try dish. For more delicious soup options, check out my Broccoli, Potato, and Cheese Soup. Enjoy!

How to Prepare Butternut Squash, Kale and White Bean Soup:

To create a comforting bowl of Butternut Squash, Kale and White Bean Soup, start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Sauté the finely chopped onion, celery, and minced garlic until they soften, about 5 minutes. Next, sprinkle in ½ teaspoon of chili flakes for a touch of heat. Add 1 pound of peeled and cubed butternut squash along with 8 sprigs of thyme, stirring to combine.

Pour in 4 cups of lower-sodium vegetable broth and 2 cups of water. Bring to a simmer for 15 minutes until the squash is tender. Incorporate 1 can of rinsed Great Northern beans, 4 cups of chopped lacinato kale, ¾ teaspoon of smoked paprika, kosher salt, and black pepper. Let it cook for an additional 5 minutes, then stir in ⅓ cup of heavy cream and ⅓ cup of grated Parmesan cheese. Garnish with fresh sage and toasted pumpkin seeds, if desired. For more amazing soup recipes, check out the creamy roasted hatch chile soup here, or explore this healthy kale and white bean option here. Enjoy your nutritious and delicious soup!

Cooking Tips for Perfecting Butternut Squash, Kale and White Bean Soup:

To create a delicious Butternut Squash, Kale and White Bean Soup, start by choosing the right butternut squash. Select one that feels heavy for its size and has smooth skin. Roasting the squash before adding it to the soup enhances its natural sweetness; simply chop it into cubes, toss with olive oil, and bake until golden.

For extra depth, sauté onions and garlic before adding other ingredients. Incorporate fresh kale at the end of cooking to maintain its vibrant color and nutrients. Also, remember to enhance flavors with fresh herbs like thyme or rosemary. If you enjoy hearty soups, consider pairing this dish with some homemade mini croissant sandwiches for a comforting meal. Lastly, allow the soup to simmer gently for the best flavor development. Don’t rush this step for a truly satisfying bowl of goodness.

Storage Tips for Butternut Squash, Kale and White Bean Soup:

To extend the freshness of your Butternut Squash, Kale and White Bean Soup, proper storage is essential. Start by allowing the soup to cool at room temperature before transferring it to airtight containers. Ensure you store leftovers in the refrigerator if you plan to consume them within a few days. In this case, the soup can last for up to 4 days, retaining its delightful flavors.

For longer storage, consider freezing your soup. Portion it into freezer-safe containers or bags, leaving some space at the top for expansion. This way, you can enjoy the warm, comforting goodness of this nutrient-rich soup later. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove.

Enhance your meal planning by pairing leftover soup with delicious sides like the refreshing Cucumber and Onions in Vinegar for a complete and satisfying meal.

Nutritional Benefits of This Delicious Soup:

Butternut squash, kale, and white bean soup combines hearty ingredients that pack a nutritious punch. Rich in vitamins A, C, and K, this soup boosts immunity and skin health. The addition of white beans contributes plant-based protein and fiber, promoting digestive wellness. For a lighter dip alongside your meal, consider pairing it with lemony labneh and garlic scape dip, enhancing your dining experience!

Frequently Asked Questions (FAQs):

What are the main ingredients in Butternut Squash, Kale and White Bean Soup?

The main ingredients typically include butternut squash, kale, white beans, vegetable broth, and various spices for flavor. These wholesome components blend together to create a nourishing dish perfect for any season.

Is Butternut Squash, Kale and White Bean Soup vegan?

Yes, this soup is naturally vegan, as it contains no animal products. It’s a wholesome option for plant-based diets while providing ample nutrients and comfort.

How can I make Butternut Squash, Kale and White Bean Soup creamier?

For a creamier texture, consider adding coconut milk or blending part of the soup before returning it to the pot. This adds richness without compromising the health benefits.

Can I freeze Butternut Squash, Kale and White Bean Soup?

Absolutely! This soup freezes well. Just make sure to let it cool completely before transferring it to an airtight container.

What can I serve with Butternut Squash, Kale and White Bean Soup?

This hearty soup pairs wonderfully with crusty bread or a fresh side salad, such as a cucumber and onion salad dressed in vinegar for a refreshing contrast.

How long does Butternut Squash, Kale and White Bean Soup last in the fridge?

Stored in an airtight container, this soup can last up to five days in the refrigerator, making it great for meal prep or leftover lunches.