Butternut Squash, Kale and White Bean Soup
A warm and nourishing soup that combines sweet butternut squash with hearty kale and creamy white beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 cup kale, chopped
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: spices such as thyme or rosemary
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced butternut squash to the pot, and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 15-20 minutes.
- Once the squash is cooked, stir in the chopped kale and drained white beans. Simmer for an additional 10 minutes.
- Season with salt, pepper, and any optional herbs to taste.
- Serve warm and enjoy your comforting soup!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.