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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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