Creamy Butternut Squash, Kale, and White Bean Soup
A warm and nourishing soup featuring a delightful blend of butternut squash, kale, and white beans, perfect for chilly evenings.
Ingredients
Soup Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup kale, chopped
- 1 can white beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- to taste Salt and pepper
- for sautéing as needed Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sautéing until soft.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce to a simmer and cook until squash is tender.
- Stir in the kale and white beans, cooking until kale is wilted.
- Add coconut milk and season with salt and pepper.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if desired.
- Serve warm.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to three months. For extra depth of flavor, roast the butternut squash before adding it to the soup. Consider adding spices like cumin or nutmeg for an extra flavor twist.