Description

This vibrant, plant-forward soup is the ultimate comfort dish for chilly evenings. Balancing the natural sweetness of roasted butternut squash with the earthy depth of lacinato kale and the creamy, satisfying texture of protein-packed Great Northern beans, this one-pot meal is as nutritious as it is delicious. Infused with aromatic garlic, fresh thyme, and a touch of smoked paprika, it provides a restorative and grounding culinary experience that is perfect for a quick, wholesome weeknight dinner.

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
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 (or blended cashew cream)
1/3 cup grated Parmesan cheese
1 to 2 Tbsp. finely chopped fresh sage leaves

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Instructions

Warm the olive oil in your large soup pot or heavy-bottomed Dutch oven over medium heat.
Add the chopped onion and celery, sautéing them gently for about 8 minutes until they become translucent and tender.
Add the minced garlic, chili flakes, cubed butternut squash, and fresh thyme, stirring for another 3 minutes until aromatic.
Pour in the vegetable broth and water, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15-20 minutes or until the squash is fork-tender.
Stir in the white beans, kale, smoked paprika, salt, and pepper, cooking until the kale wilts, about 3-5 minutes.
Stir in the heavy cream (or cashew cream), Parmesan cheese, and fresh sage.
Taste and adjust seasoning if necessary before serving hot.

Notes

For a vegan option, simply substitute the heavy cream with full-fat canned coconut milk or a blended cashew cream, and use a nutritional yeast or high-quality vegan parmesan alternative in place of the dairy Parmesan. Store leftovers in an airtight container in the refrigerator for up to 4 days.