Description
This hearty butternut squash, kale and white bean soup is warm, nourishing, and packed with flavor. Made with tender squash, creamy beans, and vibrant greens, it’s the perfect cozy meal for chilly days.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups vegetable broth
1 can (15 oz) white beans, drained and rinsed
2 cups kale, chopped
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook until soft, then add garlic and cook for 1 minute.
3. Add the butternut squash, salt, pepper, paprika, thyme, and oregano. Stir well.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 to 20 minutes until the squash is tender.
6. Add the white beans and kale, and cook for another 5 minutes until the kale is wilted.
7. Stir in the lemon juice and Parmesan cheese if using.
8. Adjust seasoning to taste.
9. Serve warm and enjoy.
Notes
For a vegan version, skip the Parmesan or use a plant-based alternative.
You can blend part of the soup for a creamier texture.
Add chili flakes for a spicy kick.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g