Description
Butternut Squash, Kale, and White Bean Soup is a comforting one-pot meal made with tender butternut squash, hearty white beans, fresh kale, and fragrant herbs. A creamy broth flavored with smoked paprika, Parmesan, and sage brings everything together in this nourishing soup that’s perfect for a cozy fall or winter dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 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
- 4 cups lower-sodium vegetable broth
- 2 cups water
- 3/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup heavy cream or cashew cream
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1–2 tablespoons finely chopped fresh sage leaves
- Toasted pumpkin seeds, for garnish (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Once hot, add the chopped onion and celery. Cook for about 8 minutes, until softened.
- Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook for 4–5 minutes, until fragrant.
- Add the white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and black pepper. Increase the heat and bring the soup to a boil.
- Reduce the heat to medium-low and simmer uncovered for about 25 minutes, or until the butternut squash is tender.
- Remove the thyme sprigs. Stir in the heavy cream, grated Parmesan, and chopped sage.
- Taste and adjust the seasonings as needed. Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan, if desired.
Notes
- Homemade cashew cream: Pour 2/3 cup boiling water over 1/3 cup raw cashews. Let them soak while the soup cooks. When ready to add the cream, blend the cashews and soaking water until smooth, then stir the cashew cream into the soup.
- To store: Refrigerate leftover soup in an airtight container for up to 4 days.
- To reheat: Warm the soup gently in a pot over medium heat. For individual portions, microwave and stir every 30 seconds until heated through.
- To freeze: Freeze the cooled soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a dairy-free version, use cashew cream and omit the Parmesan or replace it with a suitable dairy-free alternative.
- Cut the butternut squash into evenly sized cubes so they cook at the same rate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American