Butternut Squash, Kale, and White Bean Soup

Butternut Squash, Kale, and White Bean Soup

from dishingouthealth.com
Soup/Stew
55 min
5 servings
332 kcal / serving

Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.

Ingredients

  • 2 tbsp.extra-virgin olive oil
  • 1 mediumyellow onion, finely chopped
  • 2celery ribs, finely chopped
  • 5garlic cloves, minced
  • ½ tsp.chili flakes
  • 1 lb.peeled and cubed butternut squash
  • 8thyme sprigs
  • 1can great northern beans, rinsed and drained ((or chickpeas))
  • 4 cupsstemmed and roughly chopped lacinato kale
  • 4 cupslower-sodium vegetable broth
  • 2 cupswater
  • ¾ tsp.smoked paprika
  • 1 tsp.kosher salt
  • ½ tsp.black pepper
  • ⅓ cupheavy cream ((sub cashew cream*))
  • ⅓ cupgrated parmesan cheese, plus more for garnish
  • 1 tbsp.finely chopped fresh sage leaves
  • toasted pumpkin seeds for garnish (optional)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.