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Hey friends!
Feeling a little chilly? I’ve got a cozy soup recipe to warm you up!
Today, I’m sharing my favorite butternut squash, kale, and white bean soup.
It’s hearty, healthy, and packed with flavor. You’ll love how easy it is to whip up!
Grab your spoon and let’s dive into this delicious bowl of comfort!
Ingredient Substitutions
Butternut squash can be replaced with sweet potato or pumpkin, offering similar texture and nutritional benefits. These alternatives provide comparable sweetness and fiber content, requiring no adjustments to cooking time. For a low-carb option, cauliflower can be used, though it may alter the soup’s flavor profile slightly.
Kale can be substituted with spinach or Swiss chard for those who find kale bitter. These leafy greens offer similar nutrients and cook faster than kale, so add them later in the cooking process. For a different texture, try using collard greens, which have a milder flavor but may need longer cooking time.
Heavy cream can be replaced with coconut milk for a dairy-free, vegan alternative. This substitution maintains the soup’s creamy texture while adding a subtle coconut flavor. For a lower-fat option, use unsweetened almond milk mixed with a tablespoon of cornstarch to thicken the soup. Adjust the quantity as needed to achieve desired consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 25-30 g
- Fat: 35-40 g
- Carbohydrates: 60-70 g
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 1 pound butternut squash, peeled and cubed
- 8 sprigs fresh thyme
- 1 (15-ounce) can great northern beans, rinsed and drained (or use chickpeas)
- 4 cups lacinato kale, stems removed and roughly chopped
- 4 cups low-sodium vegetable broth
- 2 cups water
- 3/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup heavy cream (or use cashew cream as an alternative)
- 1/3 cup grated parmesan cheese, extra for topping
- 1 to 2 tablespoons finely chopped fresh sage
- Toasted pumpkin seeds for topping (optional)
Step 1: Sauté Vegetables and Spices
Start by heating oil in a large soup pot or Dutch oven over medium heat.
Once the oil is hot, add chopped onions and celery to the pot.
Cook these for about 8 minutes, stirring occasionally, until they become soft.
Next, stir in minced garlic, chili flakes, butternut squash, and thyme sprigs, cooking for another 4 to 5 minutes until the mixture becomes fragrant.
Step 2: Simmer the Soup
Add white beans, kale, broth, water, smoked paprika, salt, and pepper to the pot.
Increase the heat to bring the soup to a boil.
Once boiling, reduce the heat to medium-low and let the soup simmer, uncovered, for 25 minutes or until the butternut squash is tender.
Step 3: Finalize and Serve the Soup
After simmering, remove the thyme sprigs from the soup.
Stir in heavy cream, Parmesan cheese, and chopped sage.
Taste the soup and adjust the seasonings as necessary to suit your preference.
Once the seasonings are just right, ladle the soup into bowls.
To garnish, sprinkle toasted pumpkin seeds and additional Parmesan cheese on top, if desired.
