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Butternut Squash, Kale and White Bean Soup

Butternut Squash, Kale and White Bean Soup

Butternut Squash, Kale and White Bean Soup is a comforting 1-pot meal that is warming and nourishing, perfect for the season.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 5 cups
Calories 332 kcal

Equipment

  • 5 to 7-qt Dutch oven, cocotte, or stock pot

Ingredients
  

  • 2 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 5 cloves garlic, minced
  • ½ teaspoon 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 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup heavy cream (sub cashew cream)
  • ⅓ cup grated Parmesan cheese, plus more for garnish
  • 1 to 2 tablespoon 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 8 minutes, until soft.
  • Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 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 in an airtight freezer-safe container. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 2cupsCalories: 332kcalCarbohydrates: 45gProtein: 11gFat: 16gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 13g
Keyword butternut squash, Healthy, kale, soup, Vegetarian, white bean
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