Butternut Squash, Kale, and White Bean Soup Recipe
A hearty and healthy Butternut Squash, Kale, and White Bean Soup that combines tender squash, leafy kale, and protein-rich white beans in a comforting vegetable broth, finished with creamy Parmesan and fresh sage for a perfect fall and winter meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1/2 tsp. chili flakes
Main Vegetables & Beans
- 1 lb. peeled and cubed butternut squash
- 8 thyme sprigs
- 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
- 4 cups stemmed and roughly chopped lacinato kale
Liquids & Seasonings
- 4 cups lower-sodium vegetable broth
- 2 cups water
- 3/4 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Finishing Touches
- 1/3 cup heavy cream (sub cashew cream*)
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 to 2 Tbsp. finely chopped fresh sage leaves
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Heat the base: Heat olive oil in a large soup pot or Dutch oven over medium heat until hot. Add finely chopped onions and celery, and cook for 8 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Add aromatics and squash: Stir in minced garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook the mixture for 4 to 5 minutes, stirring often until fragrant and the squash begins to soften.
- Combine main ingredients and simmer: Add rinsed Great Northern Beans, chopped kale, vegetable broth, water, smoked paprika, kosher salt, and black pepper to the pot. Increase heat to bring the soup to a boil, then reduce to medium-low and simmer uncovered for 25 minutes, or until the butternut squash is tender when pierced with a fork.
- Finish the soup: Remove the thyme sprigs from the pot. Stir in the heavy cream (or prepared cashew cream), grated Parmesan cheese, and chopped fresh sage. Taste and adjust seasoning with additional salt or pepper if desired.
- Serve and garnish: Ladle the soup into serving bowls and garnish with toasted pumpkin seeds and extra Parmesan cheese if preferred. Serve hot and enjoy your wholesome comfort meal.
Notes
- To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit while the soup cooks. When ready to add, blend until smooth and stir into the soup.
- To Store: Refrigerate leftover soup in an airtight container for up to 4 days.
- To Reheat: Warm gently on the stovetop over medium heat or microwave individual portions, stirring every 30 seconds for even heating.
- To Freeze: Freeze soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in refrigerator before reheating.
