There’s something magical about fall evenings when the air is crisp, the kids are bundled up in hoodies, and your kitchen smells like comfort in a pot. That’s exactly what you’ll get with this Butternut Squash, Kale and White Bean Soup. It’s hearty, nourishing, and ready in under an hour—perfect for busy moms, working women, or anyone who just wants a cozy, fuss-free dinner.
Truth be told, I made this soup the first time after a long soccer practice run with my kids. Everyone came home hungry, slightly cranky, and in need of something warm. This recipe not only saved the day but earned a permanent spot in our family’s “comfort food hall of fame.”
Table of Contents
Why You’ll Love This Butternut Squash, Kale and White Bean Soup
- It’s a one-pot meal (fewer dishes, hallelujah 🙌).
- Packed with seasonal veggies that taste like autumn in a bowl.
- High in fiber and protein from beans and kale.
- Cozy enough for Sunday dinner, but simple enough for a weeknight.
What Does Butternut Squash, Kale and White Bean Soup Taste Like?
Imagine creamy butternut squash meeting earthy kale and nutty beans, all wrapped in smoky paprika and fresh herbs. It’s hearty but not heavy, with just enough creaminess to feel indulgent without guilt. And yes—your kitchen will smell like a little slice of heaven.
Ingredients for Butternut Squash, Kale and White Bean Soup
When it comes to making this Butternut Squash, Kale and White Bean Soup, the magic really lies in choosing fresh, seasonal ingredients that balance comfort with nutrition. Each item plays a role in building layers of flavor and creating that perfect cozy bowl. Let’s break it down:
- Butternut Squash (1 lb. peeled and cubed): The star of the show. Sweet, nutty, and full of fiber, this squash gives the soup its golden color and creamy texture. If you’ve ever tried my Roasted Butternut Squash Soup, you know just how versatile this veggie can be.
- Kale (4 cups lacinato, stemmed and chopped): Kale brings a hearty, earthy note and a dose of vitamins A, C, and K. It softens beautifully in the broth without losing its bite, making the soup more filling and nutritious.
- White Beans (1 can Great Northern Beans, rinsed and drained): These creamy beans add protein and bulk. Cannellini beans work just as well, and chickpeas are a nice swap if you want a nuttier flavor.
- Onion and Celery (1 medium onion, 2 ribs celery, finely chopped): This aromatic duo creates the flavor base of the soup. They soften into the broth and give it that familiar, comforting backbone.
- Garlic (5 cloves, minced): Garlic is a must for depth and warmth. Don’t skimp here—the more, the merrier.
- Herbs and Spices (thyme sprigs, sage, smoked paprika, chili flakes): Fresh thyme and sage bring brightness, while smoked paprika adds a subtle smokiness. Chili flakes give just a touch of gentle heat.
- Liquids (4 cups vegetable broth + 2 cups water): The broth carries all the flavors, while the extra water helps mellow the richness. Use low-sodium broth so you can control the saltiness.
- Heavy Cream (⅓ cup): A splash of cream at the end makes the soup velvety. For a dairy-free option, try cashew cream (instructions below).
- Parmesan Cheese (⅓ cup grated, plus extra): Parmesan melts right into the broth for savory depth. Don’t forget a little sprinkle on top for garnish!
- Toasted Pumpkin Seeds (optional): These add a delightful crunch and a nutty flavor contrast against the creamy soup.
Why These Ingredients Matter
This mix of butternut squash, kale, and white beans not only makes the soup hearty but also nutrient-packed. It’s a well-rounded dinner that hits all the right notes: comfort, flavor, and nourishment.
👉 If you love cozy bowls of soup, you might also enjoy my Roasted Butternut Squash Soup for another seasonal favorite.
Step-by-Step Instructions: How to Make Butternut Squash, Kale and White Bean Soup
Making this Butternut Squash, Kale and White Bean Soup is easier than you think, and the best part is it all comes together in just one pot. Follow these simple steps, and you’ll have a nourishing dinner ready to serve in under an hour.
Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of extra-virgin olive oil in a large Dutch oven or soup pot over medium heat. Once the oil shimmers, add your chopped onion and celery. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and turn fragrant.
👉 This step builds the flavor base of your soup, much like when you start a classic homemade tomato soup with onions and garlic.
Step 2: Add Garlic, Spices, and Squash
Stir in the minced garlic, chili flakes, cubed butternut squash, and fresh thyme sprigs. Let everything cook for 4 to 5 minutes, just until the garlic becomes aromatic and the squash begins to caramelize slightly on the edges. This is where that sweet and savory depth starts to develop.
Step 3: Add the Kale, Beans, and Broth
Now it’s time to bulk up your soup. Pour in the white beans, chopped kale, vegetable broth, and water. Sprinkle in the smoked paprika, salt, and black pepper. Stir everything together, then increase the heat to bring the mixture to a gentle boil.
Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 25 minutes. During this time, the butternut squash will soften, and the kale will tenderize while still keeping its texture.
Step 4: Stir in Cream, Cheese, and Herbs
When the squash is fork-tender, remove the thyme sprigs and stir in the heavy cream (or cashew cream for dairy-free), Parmesan cheese, and fresh chopped sage. The cream makes the soup velvety, while the Parmesan and sage deepen the flavor. Give it a quick taste and adjust seasonings if needed.
Step 5: Serve and Garnish
Ladle your soup into bowls and top with a sprinkle of extra Parmesan cheese and a handful of toasted pumpkin seeds for crunch. This little garnish adds a lovely contrast to the smooth, hearty base of the soup.
💡 Pro Tips While Cooking
- If you want an even creamier texture, you can use an immersion blender to puree part of the soup before adding the cream and cheese.
- To save time, buy pre-cut butternut squash from the grocery store.
- For a slightly smoky twist, you can add a splash of fire-roasted tomatoes—similar to my simple roasted tomato soup recipe.
This step-by-step process guarantees a pot of Butternut Squash, Kale and White Bean Soup that’s hearty, flavorful, and soul-warming every single time.
Tips and Tricks for Perfect Butternut Squash, Kale and White Bean Soup
- Don’t overcook the kale—let it simmer just enough so it’s tender, not mushy.
- For extra depth, roast the butternut squash cubes first before adding to the pot.
- Want it vegan? Use cashew cream and skip the Parmesan.
- Kids picky about “green stuff”? Chop the kale small—it almost melts into the soup.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or microwave in 30-second bursts.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
FAQs
Can I use spinach instead of kale?
Yes! Spinach works beautifully—just stir it in at the very end since it wilts faster.
What beans work best?
Great Northern Beans are my go-to, but cannellini or chickpeas are great too.
Can I make this ahead for meal prep?
Absolutely. This soup actually tastes even better the next day after the flavors meld.
Conclusion
This Butternut Squash, Kale and White Bean Soup is everything a fall recipe should be: cozy, nourishing, and easy enough for even your busiest nights. It’s the kind of dish that warms your body and your heart—just the way food should.
So grab your Dutch oven, pour a glass of wine (or hot tea), and let’s make your kitchen smell like autumn comfort tonight. And hey—if you try it, snap a pic and tag me. I’d love to see your bowls of comfort!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Butternut Squash, Kale and White Bean Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Soup
- Method: One Pot, Simmering
- Cuisine: American
- Diet: Vegetarian
Description
Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming and nourishing soup will become an instant favorite.
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)
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. Heat olive oil in a large soup pot or Dutch oven over medium heat.
2. Add onions and celery; cook for 8 minutes, until soft.
3. Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes until aromatic.
4. Add white beans, kale, broth, water, smoked paprika, salt, and pepper.
5. Increase heat to bring soup to a boil, then reduce to medium-low and simmer uncovered for 25 minutes, or until squash is tender.
6. Remove thyme sprigs.
7. Stir in heavy cream, Parmesan cheese, and chopped sage.
8. Taste and adjust seasonings as needed.
9. Ladle soup into bowls and garnish with toasted pumpkin seeds and extra Parmesan, if desired.
Notes
To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews and let sit during cooking. Blend until smooth and stir into soup.
Refrigerate leftovers in an airtight container for up to 4 days.
To reheat, warm gently on the stovetop or microwave, stirring every 30 seconds.
Soup can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
