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–+ servings
Butternut Squash, Kale and White Bean Soup

Creamy Butternut Squash, Kale and White Bean Soup Bliss

Experience the comforting flavors of Butternut Squash, Kale, and White Bean Soup, a nutritious masterpiece perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra-virgin olive oil Adds richness and flavor to the soup.
  • 1 medium yellow onion Provides a sweet base flavor when sautéed.
  • 2 stalks celery Gives added crunch and depth to the base of the soup.
  • 3 cloves garlic Infuses aromatic flavors; increases overall savoriness.
  • 1 pinch chili flakes Adds gentle heat to the soup; adjust to taste.
For the Vegetables
  • 4 cups peeled and cubed butternut squash The star ingredient, adds sweetness and creaminess.
  • 2 sprigs thyme Provides fresh herbal notes; substitute with dried if needed.
  • 2 cups chopped Lacinato kale Offers hearty texture and nutrients.
For the Protein & Liquid
  • 1 can (15 ounces) drained Great Northern beans Adds protein and creaminess; can substitute with chickpeas.
  • 4 cups vegetable broth Serves as the liquid base; use low-sodium for healthier option.
  • 1 cup water Balances the broth; adjust based on desired thickness.
For the Seasoning & Enhancements
  • 1 teaspoon smoked paprika Imparts a smoky flavor that enhances overall taste profile.
  • 1 teaspoon kosher salt Essential seasoning for flavor enhancement.
  • 1 teaspoon black pepper Essential seasoning for flavor enhancement.
  • 1 cup heavy cream Adds creaminess; substitute with cashew cream for dairy-free.
  • ¼ cup grated Parmesan cheese Adds umami flavor and richness; can omit for vegan.
For Garnishing
  • fresh sage leaves Optional garnish for added earthiness.
  • toasted pumpkin seeds Optional garnish for crunch and visual appeal.

Equipment

  • Large Dutch Oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 chopped yellow onion and 2 chopped celery stalks. Sauté for about 8 minutes until onions become translucent.
  2. Stir in 3 minced garlic cloves and a pinch of chili flakes, cooking for 1 minute until fragrant. Add 4 cups of peeled and cubed butternut squash and 2 sprigs of fresh thyme.
  3. Once fragrant, add 1 can of drained Great Northern beans, 2 cups of chopped kale, 4 cups of broth, and 1 cup of water. Sprinkle in 1 teaspoon of smoked paprika, and season with salt and pepper. Bring to a gentle boil.
  4. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally until butternut squash is tender.
  5. Remove thyme sprigs and stir in 1 cup of heavy cream. Add ¼ cup of Parmesan cheese for extra flavor. Mix well and adjust seasoning as needed.
  6. Ladle soup into bowls and garnish with fresh sage leaves and toasted pumpkin seeds. Serve warm.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 150IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

This soup can be stored in the refrigerator for up to 4 days and frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

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