Butternut Squash, Kale and White Bean Soup
Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal.
Equipment
- 5 to 7-qt Dutch oven
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 5 cloves garlic, minced
- ½ tsp. chili flakes
- 1 lb. peeled and cubed butternut squash
- 8 sprigs thyme
- 1 can (15-oz.) Great Northern Beans, rinsed and drained (or chickpeas)
- 4 cups lacinato kale, stemmed and roughly chopped
- 4 cups lower-sodium vegetable broth
- 2 cups water
- ¾ tsp. smoked paprika
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ⅓ cup heavy cream (sub cashew cream*)
- ⅓ cup grated Parmesan cheese , plus more for garnish
- 1 to 2 Tbsp. fresh sage leaves, finely chopped
- toasted pumpkin seeds for garnish (optional)
Instructions
- Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.
- Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
- Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
- Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.
Notes
To make homemade cashew cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. Refrigerate leftover soup in an airtight storage container for up to 4 days. Soup can be frozen for up to 3 months.
Nutrition
Serving: 2cupsCalories: 332kcalCarbohydrates: 45gProtein: 11gFat: 16gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 13g
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