Description
A comforting and hearty Butternut Squash, Kale, and White Bean Soup that combines creamy textures with savory flavors. This nutritious soup features tender butternut squash, white beans, kale, and a hint of smoked paprika, finished with Parmesan and sage for a rich, satisfying meal perfect for cozy days.
Ingredients
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1/2 tsp. chili flakes
- 1 lb. peeled and cubed butternut squash
- 8 thyme sprigs
- 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
- 4 cups stemmed and roughly chopped lacinato kale
- 4 cups lower-sodium vegetable broth
- 2 cups water
- 3/4 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
Finishing
- 1/3 cup heavy cream (sub cashew cream for dairy-free)
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 to 2 Tbsp. finely chopped fresh sage leaves
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Heat Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped onions and celery and cook for about 8 minutes until they become soft and translucent.
- Add Flavors and Butternut Squash: Stir in the minced garlic, chili flakes, cubed butternut squash, and thyme sprigs. Cook for 4 to 5 minutes until the mixture becomes aromatic and the squash begins to soften.
- Add Beans, Kale, and Liquids: Add the rinsed Great Northern beans, chopped kale, vegetable broth, water, smoked paprika, kosher salt, and black pepper to the pot. Increase the heat to bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 25 minutes, or until the butternut squash is tender and all the flavors meld together.
- Finish the Soup: Remove and discard the thyme sprigs. Stir in the heavy cream, grated Parmesan cheese, and freshly chopped sage. Taste the soup and adjust the seasoning as necessary with additional salt or pepper.
- Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds and extra Parmesan cheese if desired. Serve warm and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with cashew cream and omit Parmesan cheese or use a vegan cheese alternative.
- To reduce sodium, use unsalted broth and adjust salt to taste.
- White beans can be substituted with chickpeas for a similar texture and flavor.
- To make the soup smoother, blend part or all of the soup before adding the cream and cheese.
- Toasting pumpkin seeds adds a pleasant crunch and nutty flavor but is optional.
- Fresh sage enhances the herbal aroma; if unavailable, dried sage can be used but reduce the quantity to 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
