Description
This creamy Butternut Squash Kale and White Bean Soup is a cozy, hearty one-pot meal packed with tender butternut squash, nutritious kale, creamy white beans, and fragrant herbs. Finished with Parmesan cheese and a touch of cream, this comforting fall soup is perfect for easy weeknight dinners, healthy lunches, and meal prep.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
½ teaspoon red chili flakes
1 pound butternut squash, peeled and cubed
8 fresh thyme sprigs
1 (15-ounce) can Great Northern beans, rinsed and drained (or chickpeas)
4 cups lacinato kale, stems removed and leaves roughly chopped
4 cups low-sodium vegetable broth
2 cups water
¾ teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
⅓ cup heavy cream (or cashew cream)
⅓ cup grated Parmesan cheese, plus extra for garnish
1–2 tablespoons finely chopped fresh sage leaves
Toasted pumpkin seeds, for garnish (optional)
Instructions
1. Sauté the vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and celery. Cook for approximately 8 minutes, stirring occasionally, until softened.
2. Add the aromatics: Stir in the minced garlic, chili flakes, cubed butternut squash, and fresh thyme sprigs. Cook for 4–5 minutes, stirring occasionally, until fragrant.
3. Add the beans and broth: Add the drained white beans, chopped kale, vegetable broth, water, smoked paprika, salt, and black pepper. Stir well to combine.
4. Simmer the soup: Increase the heat and bring the mixture to a boil. Reduce the heat to medium-low and simmer uncovered for approximately 25 minutes, or until the butternut squash is fork-tender.
5. Make it creamy: Remove the thyme sprigs. Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and chopped fresh sage. Heat gently for 1–2 minutes without boiling vigorously.
6. Adjust the seasoning: Taste the soup and add more salt, black pepper, or chili flakes if needed.
7. Serve and enjoy: Ladle the warm soup into bowls. Garnish with additional Parmesan cheese and toasted pumpkin seeds, if desired. Serve immediately with crusty bread.
Notes
Make it vegan: Substitute cashew cream for heavy cream and use dairy-free Parmesan cheese.
Thicker soup: Mash some cooked squash and white beans directly in the pot to create a naturally creamy consistency.
Bean substitutions: Cannellini beans, navy beans, or chickpeas work well.
Kale alternatives: Substitute spinach or Swiss chard. Add spinach during the last few minutes of cooking.
Extra flavor: Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: For the best texture, freeze before adding cream and Parmesan. Store for up to 3 months for best quality.
Reheating: Warm gently over medium-low heat, stirring occasionally. Add a splash of vegetable broth if needed.
Serving suggestion: Pair with crusty sourdough bread, garlic bread, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Soup
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 225 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 19 mg