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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 uses seasonal ingredients to create a comforting 1-pot meal that's warming and nourishing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup/Stew
Cuisine American
Servings 5 cups
Calories 332 kcal

Equipment

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

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 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. To Store: Refrigerate leftover soup in an airtight storage container for up to 4 days. To Reheat: Gently reheat soup in a pot on the stovetop over medium heat. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating. To Freeze: Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 2cupsCalories: 332kcalCarbohydrates: 45gProtein: 11gFat: 16gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 13g
Keyword Butternut Squash, Gluten-Free, Kale, soup, White Bean
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