This hearty butternut squash, kale, and white bean soup is the ultimate comfort food. It’s warm, filling, and full of nourishing vegetables with the perfect balance of sweetness from the squash, earthiness from the kale, and creaminess from the white beans. This soup is cozy enough for chilly days but fresh enough for year-round enjoyment. It’s also great for meal prepping and can be made in a big batch to enjoy throughout the week.
Why You’ll Love This Recipe?
- Packed with nutritious veggies and plant-based protein
- Naturally creamy without any cream
- Hearty, satisfying, and full of flavor
- Easy to make and perfect for meal prep
Ingredients
This soup uses wholesome ingredients that combine into a rich and satisfying bowl of goodness:
- Butternut squash, peeled and cubed for sweetness and texture
- Kale, chopped and packed with nutrients
- White beans (cannellini or great northern beans) for a creamy, hearty base
- Onion, garlic, and carrots for savory depth
- Vegetable broth for a flavorful, plant-based base
- Fresh thyme and rosemary for aromatic herbs
You’ll find the full list of ingredients and measurements below.
Prepare the Vegetables
Start by peeling and cubing the butternut squash, chopping the carrots, and dicing the onion. Mince the garlic and chop the kale, removing any tough stems.
Sauté the Base
In a large pot, heat some olive oil over medium heat. Add the onions and carrots and sauté for about 5-7 minutes, until they’re soft and fragrant. Add the garlic and cook for another minute, making sure not to burn it.
Cook the Butternut Squash
Add the cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally.
Add the Broth and Herbs
Pour in the vegetable broth and add the thyme and rosemary. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the squash is tender.
Add the Beans and Kale
Once the squash is tender, stir in the white beans and chopped kale. Simmer for an additional 10 minutes, allowing the kale to wilt and the flavors to meld together.
Blend (Optional)
For a creamier texture, you can blend part of the soup with an immersion blender or transfer about half of the soup to a blender and return it to the pot.
Season and Serve
Taste and season with salt, pepper, and more herbs if needed. Serve the soup hot with a sprinkle of fresh herbs on top or a drizzle of olive oil.
Expert Tips and Tricks
- For a deeper flavor, roast the butternut squash before adding it to the soup
- Add a squeeze of lemon juice at the end for a bright, fresh finish
- To make this soup heartier, add cooked quinoa or rice for an extra protein boost
- If you prefer a smoother soup, blend it all until silky and creamy
Recipe Variations and Possible Substitutions
- Swap the kale for spinach or Swiss chard for a different leafy green
- Use coconut milk instead of broth for a creamy, coconut-infused version
- Add a pinch of red pepper flakes for a touch of heat
- For a more savory flavor, use a few tablespoons of miso paste in place of some of the broth
Serving and Pairing Suggestions
This soup pairs perfectly with:
- A slice of warm, crusty bread or garlic bread for dipping
- A fresh salad with a light vinaigrette
- Roasted vegetables or a side of grilled chicken for a balanced meal
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of broth if needed to loosen it up.
This soup also freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use frozen butternut squash?
Yes! Frozen butternut squash can save you time, and it works just as well in this soup.
Can I make this soup in advance?
Yes, it tastes even better the next day as the flavors develop!
Is this soup vegan?
Yes, this recipe is vegan if you use vegetable broth.
Can I add more protein to the soup?
Absolutely! You can add some cooked chicken, sausage, or tofu for extra protein if you like.
Conclusion
Butternut squash, kale, and white bean soup is everything you want in a cozy, nourishing meal—hearty, flavorful, and packed with goodness. It’s simple to make, perfect for meal prep, and will warm you up from the inside out. Whether you’re enjoying it on a chilly evening or packing it for lunch, this soup is bound to become a regular in your kitchen!
Print
Hearty Butternut Squash, Kale, and White Bean Soup: A Cozy, Nutritious Bowl
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings (adjusted to 8 servings) 1x
- Category: Soup, Vegan, Gluten-Free
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Butternut Squash Kale White Bean Soup is a hearty and healthy dish, perfect for chilly days. With creamy white beans, sweet butternut squash, and nutritious kale, it’s a comforting, nutrient-packed bowl of goodness. The combination of flavors is savory, slightly sweet, and totally satisfying—ideal for a wholesome meal.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 6 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp ground black pepper
- Salt to taste
- 1 tbsp lemon juice (optional, for brightness)
- Fresh parsley (optional, for garnish)
Instructions
Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes, until softened. Add the garlic and cook for another minute, until fragrant.
Add the Squash and Carrots:
- Stir in the cubed butternut squash and diced carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add Broth and Beans:
- Pour in the vegetable broth and add the white beans. Stir in the dried thyme, rosemary, black pepper, and salt to taste.
- Bring the soup to a boil, then reduce the heat to a simmer and cook for 20 minutes, or until the squash is tender.
- Add Kale:
- Stir in the chopped kale and simmer for another 5-10 minutes, until the kale is tender and the flavors have melded.
Finish and Serve:
- Add the lemon juice (optional) for a burst of brightness. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
Notes
- For added creaminess, you can blend a portion of the soup using an immersion blender or regular blender, then stir it back in.
- This soup keeps well in the fridge for 3-4 days and also freezes well for up to 3 months.
- You can use other leafy greens like spinach or Swiss chard if you prefer.
- Adjust the thickness by adding more broth if necessary.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 170 kcal
- Sugar: 7g
- Sodium: 560 mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0 mg
[…] Source link […]