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Butternut Squash, Kale, and White Bean Soup

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A warm bowl of butternut squash, kale, and white bean soup brings comfort and nutrition to chilly days.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups kale, chopped
  • 1 tsp thyme (fresh or dried)
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Heat a tablespoon of olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 5 minutes until softened.
  3. Stir in the minced garlic and cook for another minute.
  4. Add the diced butternut squash to the pot, stirring well.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce the heat and let it simmer for 15-20 minutes until the squash is tender.
  7. Add the white beans, chopped kale, and thyme. Stir to combine and simmer for another 5 minutes.
  8. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
  9. Season with salt and pepper to taste, then serve hot.

Notes

Consider adding diced carrots or celery for additional veggies. Works well with a squeeze of lemon or grated Parmesan on top.

Find it online: https://www.zaynkitchen.com/hearty-butternut-squash-kale-white-bean-soup/