As the leaves begin to change color and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. Butternut Squash, Kale, and White Bean Soup is a delightful blend of flavors and textures, perfect for chilly days. It’s not only heart-warming but also packed with nutrients, making it a fantastic option for a wholesome meal.

Why Make This Recipe

This soup is an excellent way to incorporate seasonal produce into your diet. The sweet and nutty flavor of butternut squash pairs beautifully with the earthy taste of kale and the creamy texture of white beans. Loaded with vitamins and fiber, this dish is both satisfying and nutritious. Whether you’re looking for a light lunch or a hearty dinner, this soup will surely become a favorite in your recipe repertoire.

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

Gather your ingredients and follow these simple steps to create a delicious soup that will warm your home and tantalize your taste buds.

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 if preferred)
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 the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the chopped onion and celery, cooking for about 8 minutes until they become soft.
Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs; continue to cook for 4 to 5 minutes, allowing the ingredients to become aromatic.
Add the rinsed and drained white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and black 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 about 25 minutes or until the butternut squash is tender.
Remove the thyme sprigs and stir in the heavy cream, grated Parmesan cheese, and chopped sage. Taste and adjust 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 hearty enough to be enjoyed on its own, but it also pairs beautifully with crusty bread or a side salad. For an extra touch, consider drizzling a bit of olive oil or cream on top for added richness.

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

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw and reheat gently on the stove.

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.
If you prefer a creamier soup, blend a portion of the soup with an immersion blender before adding the cream and cheese.
Adjust the seasoning according to your taste. More chili flakes can add heat, while additional herbs can enhance the overall flavor profile.

Variation

You can customize this soup by adding other vegetables like carrots or bell peppers. For a protein boost, include cooked sausage or shredded chicken. If you want a vegan version, substitute heavy cream with cashew cream, and omit the Parmesan cheese.

FAQs

1. Can I use frozen butternut squash?
Yes, frozen butternut squash works well for this recipe. Just ensure it is thawed and drained before adding it to the pot.

2. Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making this soup suitable for those with gluten sensitivities.

3. How spicy is this soup?
The chili flakes provide a mild kick, but you can adjust the amount according to your heat preference. If you prefer a milder soup, reduce the chili flakes or omit them entirely.

Enjoy this delicious Butternut Squash, Kale, and White Bean Soup as a wholesome addition to your fall menu!

Butternut Squash, Kale, and White Bean Soup

A comforting and nutritious soup made with butternut squash, kale, and white beans, perfect for chilly days.

Prep Time 15

Cook Time 38

Total Time 53

Serving Size servings

Ingredients

Soup Base

2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1/2 tsp. chili flakes adjust according to heat preference
1 lb. peeled and cubed butternut squash
8 sprigs thyme
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 if preferred
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

Preparation

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the chopped onion and celery, cooking for about 8 minutes until soft.
Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs; continue to cook for 4 to 5 minutes, allowing the ingredients to become aromatic.

Cooking

Add the rinsed and drained white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and black pepper. Increase heat to bring the soup to a boil.
Once boiling, reduce heat to medium-low and let it simmer, uncovered, for about 25 minutes or until the butternut squash is tender.
Remove the thyme sprigs and stir in the heavy cream, grated Parmesan cheese, and chopped sage. Taste and adjust seasonings as needed.

Serving

Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe containers for up to 3 months.