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Butternut Squash, Kale and White Bean Soup

Butternut Squash, Kale and White Bean Soup

This Butternut Squash, Kale and White Bean Soup is a hearty and healthy meal packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 cups
Calories 332 kcal

Equipment

  • large soup pot or Dutch oven

Ingredients
  

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 5 cloves garlic, minced
  • ½ tsp. chili flakes
  • 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
  • ¾ tsp. smoked paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ⅓ cup heavy cream (sub cashew cream)
  • ⅓ cup grated Parmesan cheese , plus more for garnish
  • 1 to 2 Tbsp. finely chopped fresh sage leaves
  • Toasted pumpkin seeds for garnish (optional)

Instructions
 

  • Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook for 8 minutes, until soft.
  • Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook for 4 to 5 minutes, until aromatic.
  • Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
  • Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

Notes

To make homemade cashew cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. Refrigerate leftover soup in an airtight storage container for up to 4 days. Soup can be frozen for up to 3 months.

Nutrition

Serving: 2cupsCalories: 332kcalCarbohydrates: 45gProtein: 11gFat: 16gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 13g
Keyword butternut squash, Kale, soup, Vegetarian, White Bean
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