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.