Butternut Squash, Kale, and White Bean Soup Recipe

Introduction

This Butternut Squash, Kale, and White Bean Soup is a hearty and comforting dish perfect for chilly days. Packed with vibrant vegetables and creamy Parmesan, it offers a satisfying blend of flavors and textures in every spoonful.

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 5 garlic cloves, minced
• 1/2 tsp. 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 tsp. smoked paprika
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/3 cup heavy cream (sub cashew cream for dairy-free)
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1 to 2 Tbsp. finely chopped fresh sage leaves
• Toasted pumpkin seeds for garnish (optional)

Instructions

1. Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and celery and cook for 8 minutes until softened.
2. Step 2: Stir in the minced garlic, chili flakes, butternut squash, and thyme sprigs. Cook for 4 to 5 minutes until fragrant.
3. Step 3: Add the white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and pepper. Increase the heat and bring the soup to a boil.
4. Step 4: Reduce the heat to medium-low and simmer the soup uncovered for 25 minutes, or until the squash is tender.
5. Step 5: Remove the thyme sprigs. Stir in the heavy cream, grated Parmesan, and fresh sage. Taste and adjust seasoning if needed.
6. Step 6: Ladle the soup into bowls and garnish with toasted pumpkin seeds and extra Parmesan cheese, if desired. Serve warm.

Tips & Variations

• For a dairy-free version, substitute heavy cream with cashew cream and omit the Parmesan or use a plant-based alternative.
• Try swapping the Great Northern beans with chickpeas for a different texture and flavor.
• Adding a squeeze of lemon juice just before serving can brighten the flavors.
• To deepen the flavor, roast the butternut squash before adding it to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute heavy cream with cashew cream and use nutritional yeast or a vegan Parmesan alternative instead of regular Parmesan cheese.

Is it necessary to remove the thyme sprigs?

Yes, removing the thyme sprigs ensures you don’t get a bitter or tough texture from the stems, leaving only the infused flavor behind.

Butternut Squash, Kale, and White Bean Soup Recipe

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★★★★★

4.6 from 138 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and comforting Butternut Squash, Kale, and White Bean Soup that combines creamy squash, tender kale, and protein-rich beans in a flavorful broth enhanced with smoked paprika, fresh sage, and Parmesan cheese. Perfect for a cozy meal that’s nutritious and satisfying.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 5 garlic cloves, minced
• 1 lb. peeled and cubed butternut squash
• 8 thyme sprigs
• 4 cups stemmed and roughly chopped lacinato kale
• 1 to 2 Tbsp. finely chopped fresh sage leaves

Pantry & Canned Goods

• 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
• 4 cups lower-sodium vegetable broth
• 2 cups water
• 1/2 tsp. chili flakes
• 3/4 tsp. smoked paprika
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Dairy & Oil

• 2 Tbsp. extra-virgin olive oil
• 1/3 cup heavy cream (substitute: cashew cream for a dairy-free option)
• 1/3 cup grated Parmesan cheese, plus more for garnish

Optional Garnish

• Toasted pumpkin seeds

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Instructions

1. Sauté Aromatics: Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot, add the finely chopped onions and celery. Cook for about 8 minutes until they become soft and translucent.
2. Add Flavorful Ingredients: Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook the mixture for 4 to 5 minutes, allowing the ingredients to release their aroma and begin softening the squash.
3. Add Beans, Kale, and Liquids: Pour in the rinsed Great Northern Beans, roughly chopped kale, vegetable broth, and water. Sprinkle in smoked paprika, kosher salt, and black pepper. Increase the heat to bring the soup to a boil.
4. Simmer the Soup: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 25 minutes, or until the butternut squash is tender and flavors meld beautifully.
5. Finish the Soup: Remove and discard the thyme sprigs. Stir in the heavy cream, grated Parmesan cheese, and fresh sage leaves. Taste the soup and adjust seasoning if necessary.
6. Serve and Garnish: Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional grated Parmesan cheese, if desired. Serve hot for a cozy and nourishing meal.

Notes

• For a vegan or dairy-free version, substitute heavy cream with cashew cream and omit Parmesan or use a vegan cheese alternative.
• Great Northern Beans can be swapped for chickpeas for a different texture and flavor.
• Adjust chili flakes based on your heat preference.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat until they start to pop and brown slightly.
• The soup stores well in the fridge for up to 4 days and freezes nicely for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: butternut squash soup, kale soup, white bean soup, vegetarian soup, healthy soup, creamy soup, fall recipes, cozy meals