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Butternut Squash, Kale, and White Bean Soup Recipe

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3.9 from 9 reviews

This comforting Butternut Squash, Kale and White Bean Soup combines tender butternut squash, nutrient-packed kale, and creamy white beans in a savory broth seasoned with smoked paprika, garlic, and fresh herbs. Finished with Parmesan and a splash of cream or cashew cream for a luscious texture, this hearty soup is perfect for cozy meals and easy to prepare on the stovetop.

Ingredients

Vegetables and Herbs

  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced
  • 1 lb. peeled and cubed butternut squash
  • 8 thyme sprigs
  • 4 cups stemmed and roughly chopped lacinato kale
  • 1 to 2 Tbsp. finely chopped fresh sage leaves

Beans and Liquids

  • 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
  • 4 cups lower-sodium vegetable broth
  • 2 cups water

Seasonings and Fats

  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. chili flakes
  • 3/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

Dairy / Cream

  • 1/3 cup heavy cream (substitute cashew cream)
  • 1/3 cup grated Parmesan cheese, plus more for garnish

Optional Garnish

  • Toasted pumpkin seeds

Instructions

  1. Sauté Aromatics: Heat the extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped onions and celery, cooking for about 8 minutes or until they become soft and translucent, laying the flavor foundation for the soup.
  2. Add Garlic, Spices, and Squash: Stir in minced garlic, chili flakes, cubed butternut squash, and the thyme sprigs. Continue cooking for 4 to 5 minutes until the mixture is fragrant and the squash begins to soften, infusing the soup with warm spices.
  3. Add Beans, Kale, and Liquid: Pour in the rinsed white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and black pepper. Increase the heat to bring the soup to a boil, then reduce it to medium-low to simmer gently.
  4. Simmer the Soup: Let the soup simmer uncovered for about 25 minutes, or until the butternut squash is tender and the flavors have melded beautifully together. This slow simmer softens all ingredients perfectly.
  5. Finish with Cream and Cheese: Remove the thyme sprigs. Stir in the heavy cream (or prepared cashew cream), grated Parmesan cheese, and freshly chopped sage leaves. Taste the soup and adjust seasoning if needed.
  6. Serve and Garnish: Ladle the soup into bowls, garnishing with toasted pumpkin seeds and extra Parmesan cheese if desired, adding a delightful crunch and additional flavor layer.

Notes

  • To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let soak while the soup cooks. When ready, blend until smooth and stir into the soup as a dairy-free alternative.
  • To store leftover soup, refrigerate in an airtight container for up to 4 days.
  • Reheat gently on the stovetop over medium heat or in the microwave, stirring every 30 seconds for even warming.
  • The soup freezes well for up to 3 months. Freeze in airtight containers and thaw overnight in the refrigerator before reheating.

Find it online: https://flavorspath.com/butternut-squash-kale-and-white-bean-soup-recipe/