Print

Butternut Squash, Kale, and White Bean Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

A comforting and hearty Butternut Squash, Kale, and White Bean Soup that combines the sweetness of roasted butternut squash with nutritious kale and creamy white beans, enhanced with fragrant herbs and a touch of smoky paprika. Perfect for a cozy meal any time of the year.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced
  • 1 lb. peeled and cubed butternut squash
  • 4 cups stemmed and roughly chopped lacinato kale
  • 1 to 2 Tbsp. finely chopped fresh sage leaves

Liquids and Broth

  • 4 cups lower-sodium vegetable broth
  • 2 cups water
  • 1/3 cup heavy cream (substitute cashew cream for dairy-free option)

Beans

  • 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)

Seasonings and Fats

  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. chili flakes
  • 8 thyme sprigs
  • 3/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • Toasted pumpkin seeds for garnish (optional)

Instructions

  1. Heat the oil and soften vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the finely chopped yellow onion and celery and cook for 8 minutes until they become soft and translucent.
  2. Add aromatics and squash: Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook for 4 to 5 minutes until the mixture is fragrant and the squash begins to soften.
  3. Add beans, kale, liquids, and seasonings: Add the rinsed and drained Great Northern beans, roughly chopped kale, lower-sodium vegetable broth, water, smoked paprika, kosher salt, and black pepper to the pot. Increase the heat to bring the soup to a boil.
  4. Simmer the soup: Reduce the heat to medium-low and let the soup simmer uncovered for 25 minutes or until the butternut squash is tender and cooked through.
  5. Finish the soup: Remove and discard the thyme sprigs. Stir in the heavy cream, grated Parmesan cheese, and finely chopped fresh sage leaves. Taste the soup and adjust the seasonings if needed.
  6. Serve and garnish: Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese if desired.

Notes

  • For a dairy-free version, substitute heavy cream with cashew cream.
  • Use chickpeas instead of white beans for a slightly different flavor and texture.
  • Lower-sodium vegetable broth helps control saltiness; adjust salt to taste after cooking.
  • To toast pumpkin seeds, dry roast them in a skillet over medium heat until golden and fragrant.
  • Fresh sage adds a great herbal flavor but can be omitted if unavailable, or replaced with thyme or rosemary.
  • This soup can be refrigerated for up to 4 days and freezes well for up to 3 months.

Find it online: https://queenrecipe.com/butternut-squash-kale-and-white-bean-soup-recipe/