Butternut Squash, Kale, and White Bean Soup
A comforting and nutritious soup made with butternut squash, kale, and white beans, perfect for chilly days.
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.