Vegan Butternut Squash Kale White Bean Soup
A hearty and nutritious vegan soup packed with sweet butternut squash, earthy kale, and creamy white beans, perfect for a warm and satisfying meal.
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.
Notes
Serve with crusty bread, a side salad, or homemade vegan croutons. Garnish with a lemon wedge or fresh herbs for a colorful presentation.