This Butternut Squash, Kale and White Bean Soup is the kind of recipe that makes the most of seasonal ingredients while staying simple and satisfying. Sweet butternut squash pairs beautifully with earthy kale and creamy white beans, creating a balanced soup that feels both cozy and wholesome. Made in one pot and ready in about 40 minutes, it’s perfect for chilly evenings when you want something nourishing without a lot of effort.
Ingredients
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | 2 tablespoons |
| Yellow onion, finely chopped | 1 medium |
| Celery ribs, finely chopped | 2 |
| Garlic, minced | 5 cloves |
| Chili flakes | ½ teaspoon |
| Butternut squash, peeled and cubed | 1 lb |
| Fresh thyme sprigs | 8 |
| Great Northern beans, drained | 1 (15 oz) can |
| Lacinato kale, chopped | 4 cups |
| Vegetable broth, low sodium | 4 cups |
| Water | 2 cups |
| Smoked paprika | ¾ teaspoon |
| Kosher salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Heavy cream or cashew cream | ⅓ cup |
| Grated Parmesan cheese | ⅓ cup |
| Fresh sage, finely chopped | 1–2 tablespoons |
| Toasted pumpkin seeds | Optional garnish |
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Hearty butternut squash, kale and white bean soup made in one pot. Cozy, nourishing, and perfect for healthy dinners.
Ingredients
2 tbsp olive oil
1 onion
2 celery ribs
5 garlic cloves
1/2 tsp chili flakes
1 lb butternut squash
8 thyme sprigs
1 can white beans
4 cups kale
4 cups vegetable broth
2 cups water
3/4 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/3 cup cream or cashew cream
1/3 cup parmesan
1–2 tbsp fresh sage
Instructions
1. Cook onion and celery.
2. Add garlic, squash, and herbs.
3. Add beans, kale, broth, and water.
4. Simmer until squash is tender.
5. Stir in cream and cheese.
6. Serve warm.
Notes
Cashew cream works for dairy-free.
Great for meal prep.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Step-by-Step Instructions and Helpful Tips
Step 1
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery and cook for about 8 minutes, stirring occasionally, until softened.
Helpful tip: Cooking the vegetables slowly builds a flavorful base.
Step 2
Stir in the garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook for 4 to 5 minutes until fragrant.
Helpful tip: Keep stirring so the garlic doesn’t burn.
Step 3
Add the white beans, kale, vegetable broth, water, smoked paprika, salt, and black pepper. Increase the heat to bring the soup to a boil, then reduce to a simmer and cook uncovered for about 25 minutes, until the squash is tender.
Helpful tip: The squash should pierce easily with a fork when done.
Step 4
Remove the thyme sprigs. Stir in the cream, Parmesan cheese, and chopped sage. Taste and adjust seasoning if needed.
Helpful tip: Cashew cream works well for a dairy-free option.
Step 5
Ladle the soup into bowls and garnish with toasted pumpkin seeds and extra Parmesan if desired. Serve warm.
Conclusion
This Butternut Squash, Kale and White Bean Soup is cozy, nourishing, and full of comforting flavors. With simple ingredients and one-pot preparation, it’s a recipe you’ll come back to all season long.
Frequently Asked Questions
Can I make this soup vegan?
Yes, use cashew cream and skip the Parmesan.
Does this soup freeze well?
Yes, freeze in airtight containers for up to 3 months.
Can I use another bean?
Yes, chickpeas or cannellini beans work well.
How long does it last in the fridge?
Up to 4 days when stored properly.