When the weather turns chilly and the leaves begin to fall, there’s nothing quite like a warm bowl of soup to comfort the soul. This Butternut Squash, Kale, and White Bean Soup is not only delicious but also packed with nutrients. With its vibrant colors and rich flavors, this soup is perfect for any season, especially autumn and winter. Whether you’re cozying up at home, hosting a gathering, or looking for a healthy meal prep option, this recipe will quickly become a favorite.

Why Make This Recipe

This Butternut Squash, Kale, and White Bean Soup is a wholesome and hearty dish that comes together effortlessly. The combination of sweet butternut squash, leafy kale, and protein-rich white beans makes it both satisfying and nourishing. It’s vegan-friendly if you substitute the heavy cream and Parmesan cheese with plant-based alternatives, making it accessible to a variety of diets. Plus, it’s an excellent way to incorporate seasonal produce into your meals, ensuring you’re eating fresh and flavorful ingredients.

How to Make Butternut Squash, Kale, and White Bean Soup

Creating this scrumptious soup is straightforward and requires just a few simple steps. Follow the directions below for a delightful, home-cooked meal that the whole family will enjoy.

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 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)

Directions

Heat oil in a large soup pot or Dutch oven over medium heat. Once hot, add the onions and celery; cook for about 8 minutes, stirring occasionally, until they are soft.
Stir in the garlic, chili flakes, butternut squash, and thyme sprigs; cook for another 4 to 5 minutes until fragrant.
Add the white beans, kale, vegetable broth, water, smoked paprika, salt, and pepper. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 25 minutes, or until the butternut squash is tender.
Remove the thyme sprigs and stir in the heavy cream, Parmesan cheese, and sage. Taste the soup and adjust the seasonings as needed.
Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese if desired.

How to Serve Butternut Squash, Kale, and White Bean Soup

This soup is best served hot, accompanied by crusty bread or a fresh salad for a balanced meal. Garnish each bowl with a sprinkle of toasted pumpkin seeds and a bit of extra Parmesan cheese to elevate the dish. It can also be enjoyed as a light lunch or as an appetizer for a cozy dinner gathering.

How to Store Butternut Squash, Kale, and White Bean Soup

To store leftover soup, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. For longer storage, consider freezing the soup in individual portions, which can last up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Tips to Make Butternut Squash, Kale, and White Bean Soup

For added depth of flavor, try roasting the butternut squash before adding it to the soup.
Feel free to swap out the kale for another leafy green like spinach or Swiss chard if you prefer.
Adjust the amount of chili flakes based on your spice tolerance.
To make the soup creamier, blend a portion of it before adding the cream.

Variation

This recipe is highly versatile. Consider adding other vegetables like carrots or potatoes for variations in texture and flavor. If you prefer a more substantial soup, include some quinoa or small pasta. For a smoky flavor, try adding some diced smoked sausage or tempeh.

FAQs

Can I make this soup ahead of time?

Yes! This soup stores well and actually tastes better the next day as the flavors have more time to meld.

Is it possible to make this soup vegan?

Absolutely! Simply substitute the heavy cream with cashew cream or coconut milk, and omit the Parmesan cheese or replace it with a vegan Parmesan alternative.

Can I use frozen butternut squash?

Yes, frozen butternut squash is a convenient option and can be used in this soup. Just add it directly to the pot without thawing, though you may need to adjust the cooking time accordingly.