This comforting and nourishing soup combines the sweetness of butternut squash, the earthy flavor of kale, and the creaminess of white beans. It’s a hearty, one-pot meal that is perfect for chilly evenings. With a balance of rich flavors and wholesome ingredients, this soup is both satisfying and nutritious.

Why You’ll Love This Recipe

One-pot meal – Minimal cleanup and easy preparation.
Nutritious and filling – Packed with fiber, protein, and vitamins.
Great for meal prep – Stores well for easy lunches and dinners.
Versatile – Easily adaptable for dairy-free or vegan diets.
Flavorful and comforting – A perfect balance of creamy, savory, and slightly smoky flavors.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Extra-virgin olive oil
Yellow onion, finely chopped
Celery ribs, finely chopped
Garlic cloves, minced
Chili flakes
Butternut squash, peeled and cubed
Thyme sprigs
Great Northern beans (or chickpeas), rinsed and drained
Lacinato kale, stemmed and roughly chopped
Lower-sodium vegetable broth
Water
Smoked paprika
Kosher salt
Black pepper
Heavy cream (or cashew cream for dairy-free option)
Grated Parmesan cheese, plus more for garnish
Fresh sage leaves, finely chopped
Toasted pumpkin seeds for garnish (optional)

Directions

Sauté Vegetables – Heat olive oil in a large soup pot over medium heat. Add the chopped onion and celery, cooking for about 8 minutes until softened.
Add Aromatics and Squash – Stir in garlic, chili flakes, butternut squash, and thyme. Cook for another 4 to 5 minutes until fragrant.
Simmer Soup – Add the beans, kale, vegetable broth, water, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until the squash is tender.
Finish the Soup – Remove the thyme sprigs. Stir in the heavy cream, Parmesan cheese, and chopped sage. Adjust seasoning to taste.
Serve – Ladle into bowls and garnish with toasted pumpkin seeds and extra Parmesan if desired. Serve warm and enjoy!

Servings and Timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5
Calories per serving: 325 kcal

Variations

Make it vegan – Use cashew cream instead of heavy cream and omit the Parmesan cheese.
Add protein – Stir in cooked shredded chicken or crumbled sausage for extra heartiness.
Use different greens – Swap kale for spinach, Swiss chard, or collard greens.
Spice it up – Add more chili flakes or a pinch of cayenne for extra heat.
Swap the beans – Try cannellini beans or even lentils for a different texture.

Storage/Reheating

Refrigeration – Store in an airtight container for up to 4 days.
Freezing – Freeze for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating – Warm on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through.

FAQs

How can I make this soup creamier?

You can blend a portion of the soup with an immersion blender or add extra heavy cream/cashew cream for a silkier texture.

Can I use frozen butternut squash?

Yes, frozen butternut squash works well and saves prep time. Just add it directly to the pot.

What can I use instead of kale?

You can substitute kale with spinach, Swiss chard, or collard greens.

Is this soup gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free.

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day as the flavors develop.

What’s the best way to thicken the soup?

Mash some of the squash and beans with the back of a spoon or blend a portion for a thicker consistency.

Can I use another type of beans?

Yes, cannellini beans, navy beans, or even chickpeas work well.

What can I serve with this soup?

Serve with crusty bread, a side salad, or a grilled cheese sandwich.

How do I make this soup spicier?

Increase the chili flakes or add a dash of hot sauce before serving.

Can I make this soup without dairy?

Yes! Use cashew cream instead of heavy cream and omit the Parmesan cheese for a dairy-free version.

Conclusion

This Butternut Squash, Kale, and White Bean Soup is the perfect combination of comfort and nutrition. It’s rich, hearty, and easy to make, making it an excellent choice for a weeknight meal or meal prep. Whether you enjoy it as is or customize it to your preference, this soup is sure to become a household favorite. Give it a try and enjoy a bowl of cozy goodness!

Butternut Squash, Kale, and White Bean Soup

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Author: Emmily
Total Time: 55 minutes
Yield: 5 servings
Diet: Vegetarian

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Description

This nourishing and hearty soup combines the sweetness of butternut squash, the earthiness of kale, and the creaminess of white beans for a comforting one-pot meal. Perfect for chilly evenings, this soup is packed with fiber, protein, and vitamins, making it a healthy and satisfying choice. With minimal cleanup and easy preparation, it's an excellent option for meal prep or a cozy dinner.

Instructions

Sauté Vegetables – Heat olive oil in a large soup pot over medium heat. Add onion and celery, cooking for about 8 minutes until softened.
Add Aromatics and Squash – Stir in garlic, chili flakes, butternut squash, and thyme. Cook for another 4–5 minutes until fragrant.
Simmer Soup – Add beans, kale, vegetable broth, water, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, or until squash is tender.
Finish the Soup – Remove thyme sprigs. Stir in heavy cream, Parmesan cheese, and chopped sage. Adjust seasoning as needed.
Serve – Ladle into bowls, garnish with toasted pumpkin seeds and extra Parmesan if desired. Serve warm and enjoy!

Notes

Make it vegan – Use cashew cream instead of heavy cream and omit Parmesan cheese.
Add protein – Stir in cooked shredded chicken or crumbled sausage for extra heartiness.
Use different greens – Swap kale for spinach, Swiss chard, or collard greens.
Spice it up – Add extra chili flakes or a pinch of cayenne for heat.
Swap the beans – Use cannellini beans, navy beans, or even lentils for a different texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American