Vegan Butternut Squash Kale White Bean Soup
why make this recipe
Vegan Butternut Squash Kale White Bean Soup is a hearty and nutritious dish that’s perfect for those seeking a warm and satisfying meal without meat. Packed with vitamins, minerals, and protein from white beans, this soup offers a delicious way to incorporate wholesome ingredients into your diet. The combination of sweet butternut squash, earthy kale, and creamy white beans creates a delightful balance of flavors and textures. Additionally, this recipe is versatile, making it suitable for different dietary preferences and occasions, from cozy family dinners to meal prep for a busy week.
how to make Vegan Butternut Squash Kale White Bean Soup
Creating this delightful soup is straightforward, requiring minimal prep and cooking time. It combines fresh vegetables with simple seasonings to create a rich, flavorful dish. Follow the ingredients and directions below to whip up a batch of this comforting soup that will warm your heart and nourish your body.
Ingredients :
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Directions :
- Begin by heating olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute, until fragrant.
- Add the cubed butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. If you prefer some texture, you can blend only half of the soup and leave the rest chunky.
- Stir in the white beans, chopped kale, dried thyme, and smoked paprika. Let it simmer for another 5 minutes until the kale wilts and the beans are heated through.
- Season with salt, pepper, and lemon juice to taste before serving.
how to serve Vegan Butternut Squash Kale White Bean Soup
This soup is delicious on its own, but you can enhance your meal by serving it with crusty bread, a side salad, or even some homemade vegan croutons. A sprinkle of nutritional yeast on top adds a cheesy, savory flavor for those who enjoy a hint of umami. For a colorful presentation, garnish each bowl with a lemon wedge or a sprinkle of fresh herbs like parsley.
how to store Vegan Butternut Squash Kale White Bean Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing the soup in portions. Make sure to let it cool completely before transferring it to freezer-safe containers, where it can last for up to 3 months. When you’re ready to enjoy it again, just thaw in the refrigerator overnight and reheat on the stove or in the microwave.
tips to make Vegan Butternut Squash Kale White Bean Soup
- For added depth of flavor, try roasting the butternut squash before adding it to the soup.
- If you like heat, toss in some red pepper flakes or a dash of hot sauce when blending the soup.
- To make this recipe even more filling, consider adding grains like quinoa or brown rice.
- Adjust the consistency of the soup by adding more broth or water, depending on your preference.
variation
Feel free to customize this soup based on your preferences! You can substitute the kale with spinach or Swiss chard. If you want a bit of spice, consider adding diced tomatoes or bell peppers. For a creamier texture, add a splash of coconut milk or cashew cream while blending. Experiment with different herbs, such as rosemary or basil, for a unique twist on the classic recipe.
FAQs
Can I make this soup ahead of time?
Yes, this soup is great for meal prep! You can make it ahead of time and store it in the refrigerator for up to 5 days or freeze it for longer storage.
Is this soup gluten-free?
Absolutely, all the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash to save time! Just adjust the cooking time accordingly, as it may cook faster than fresh squash.
Is it possible to make the soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Simply add all the ingredients (except for kale and lemon juice) and cook on low for 6-8 hours. Stir in the kale and lemon juice just before serving.
Can I add other vegetables to this soup?
Definitely! Feel free to add additional vegetables like carrots, celery, or potatoes for extra flavor and nutrition. Just be sure to adjust the cooking time based on the vegetables you decide to include.
Vegan Butternut Squash Kale White Bean Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can white beans, drained and rinsed (15 oz)
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- to taste Salt and pepper
- 1 medium lemon (juice)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute, until fragrant.
- Add the cubed butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, blend only half of the soup for a chunkier texture.
- Stir in the white beans, chopped kale, dried thyme, and smoked paprika. Let it simmer for another 5 minutes until the kale wilts and the beans are heated through.
- Season with salt, pepper, and lemon juice to taste before serving.
