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Cozy Butternut Squash Kale and White Bean Soup Recipe

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A creamy, savory, and slightly sweet soup that comes together in about 40 minutes. It’s the perfect comfort food for chilly nights, made with simple ingredients like butternut squash, white beans, and kale.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 4 cups vegetable broth (low-sodium)
  • 1 can (15 ounces) cannellini beans or great northern beans, drained and rinsed
  • 2 cups chopped kale, stems removed
  • Salt and black pepper, to taste
  • Grated Parmesan cheese (optional, for serving)
  • Good olive oil (optional, for serving)
  • Crusty bread (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent.
  2. Add the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
  3. Add the cubed butternut squash to the pot. Stir to coat with the onion and spice mixture. Cook for 2-3 minutes.
  4. Pour in the vegetable broth. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the squash is fork-tender.
  5. Using an immersion blender, blend about half to three-quarters of the soup right in the pot, leaving some chunks for texture. (Alternatively, let the soup cool slightly, then transfer about 2 cups to a regular blender, blend until smooth, and return to the pot.)
  6. Stir in the drained and rinsed white beans and the chopped kale. Cook for 3-5 minutes, stirring occasionally, until the kale is bright green and tender.
  7. Season with salt and black pepper to taste. Ladle into bowls and top with Parmesan cheese and a drizzle of olive oil if desired. Serve with crusty bread.

Notes

For a chunkier soup, blend only a quarter of the soup. For a smoother soup, blend all of it. The soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, kale soup, white bean soup, cozy soup, fall soup, winter soup, vegetarian soup, vegan soup, gluten-free soup, easy soup, one-pot soup

Find it online: https://emacrave.com/cozy-butternut-squash-kale-and-white-bean-soup-recipe/