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–+ servings

Butternut Squash, Kale, and White Bean Soup

A cozy and hearty soup featuring butternut squash, kale, and white beans—perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed Pre-cut squash is a great time saver.
  • 1 medium onion, chopped Yellow onions are economical, red onions are a fancier option.
  • 3 cloves garlic, minced Add more for a stronger flavor if desired.
  • 4 cups vegetable broth Organic broth is great, but any broth works.
  • 1 can white beans, drained Cannellini beans are preferred.
  • 2 cups kale, chopped Spinach can be substituted.
  • 2 teaspoons cumin Adds depth to the soup.
  • 1 teaspoon salt Sea salt enhances flavor.
  • 1 pinch red pepper flakes Optional for a little kick.
  • to taste olive oil for sautéing Extra virgin is a good choice.

Method
 

Preparation
  1. Heat some olive oil in a large pot over medium heat.
  2. Sauté the onions until translucent, about 5 minutes.
  3. Stir in the garlic and cook for another minute.
  4. Add the butternut squash and stir with the onions and garlic for a few minutes.
  5. Pour in the vegetable broth and bring to a gentle boil.
  6. Stir in the white beans, kale, cumin, and salt. Let it simmer for 15-20 minutes until the squash is tender.
  7. Blend the soup until smooth using an immersion blender, or leave some texture if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 10gSugar: 5g

Notes

Great for leftovers! The flavors deepen after a day in the fridge. Can be frozen for up to 3 months.
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