Go Back Email Link
–+ servings

Butternut Squash, Kale, and White Bean Soup

A warm and hearty soup loaded with sweet butternut squash, nutritious kale, and protein-rich white beans, perfect for chilly days.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 6 servings

Ingredients

Base Ingredients

  • 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 based on spice preference.
  • 1 lb. peeled and cubed butternut squash
  • 8 sprigs fresh thyme
  • 1 15-oz. can Great Northern Beans, rinsed and drained Can substitute with chickpeas.
  • 4 cups lacinato kale, stemmed and roughly chopped
  • 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 Substitute with cashew cream for vegan option.
  • 1/3 cup grated Parmesan cheese Plus more for garnish.
  • 1 to 2 Tbsp. fresh sage leaves, finely chopped
  • Toasted pumpkin seeds for garnish (optional)

Instructions

Preparation

  • 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.

Cooking

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

Serving

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

Notes

This soup is best served hot, accompanied by crusty bread or a fresh salad. For added depth of flavor, try roasting the butternut squash before adding it to the soup. Adjust the amount of chili flakes based on your spice tolerance. You can also swap out kale for other leafy greens like spinach or Swiss chard.