Description
This Butternut Squash, Kale and White Bean Soup is a delicious and hearty dish packed with nutrients and flavor, perfect for chilly days.
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 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)
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 1-2 minutes until fragrant.
- Add the cubed butternut squash, thyme sprigs, Great Northern beans, kale, vegetable broth, water, smoked paprika, salt, and black pepper. Bring to a boil.
- Reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
- Remove the thyme sprigs and stir in the heavy cream and Parmesan cheese. Adjust seasoning if necessary.
- Serve hot, garnished with fresh sage leaves and toasted pumpkin seeds if desired.
Notes
For a vegan alternative, replace heavy cream with cashew cream and omit Parmesan.
- 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, Vegetarian