Butternut Squash, Kale, and White Bean Soup
Made in one pot, this creamy butternut squash kale and white bean soup is a healthy vegetarian recipe you can enjoy for lunch, dinner, or as a meal prep idea.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Soup -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 4 cups vegetable broth, or chicken broth
- 1 cup water
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 2 cups kale, finely chopped
- 1 parmesan rind, plus more to serve
- 1/4 cup heavy cream
Instructions
- In a large pot or Dutch oven on medium heat, warm the olive oil, add the diced onion and celery, and cook for 4-5 minutes until tender and translucent.
- Add the garlic and cook for an additional 1-2 minutes until fragrant, then add the smoked paprika, red pepper flakes, and salt, stir to coat the onion mixture, and cook for a final 30 seconds until fragrant.
- Add the cubed butternut squash to the pot and stir to coat with the onion mixture, then pour in the vegetable broth, water, white beans, and parmesan rind, and stir to combine.
- Turn the heat to high, bring the soup to a boil, and then reduce heat to a simmer and cook for 15-20 minutes until the squash is tender and can easily be pierced with a fork.
- Once cooked, add the chopped kale, stir to combine, and cook for a final 5 minutes until the kale is wilted, then turn down the heat.
- Pout in the heavy cream, stir to combine, then taste the soup and adjust seasoning with additional salt, pepper, and cream as needed.
- The soup can be served immediately with additional parmesan cheese and crusty bread, or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Frozen Butternut Squash: Use 4 cups of frozen cubed butternut squash.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder, skip step #1, and add it in step #2.
To Use Garlic Powder: Swap the onion for 2 teaspoons of garlic powder and add it in step #2.
To Use Dry Beans: Add 1/2 cup of dry beans to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Bring a large pot of salted water to a boil, add the soaked beans, and cook them for 40 minutes to 1 hour until tender. Strain and rinse and add the cooked beans to the soup as per step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 291 calories
- Sugar: 7 grams
- Fat: 11 grams
- Carbohydrates: 43 grams
- Fiber: 8 grams
- Protein: 10 grams
