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.
Ingredients
Ingredients
- 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)
Instructions
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
