Butternut Squash, Kale, and White Bean Soup

Hi, I’m Sam from dishfoody.com, where nourishing comfort foods are made simple and delicious. If you’re tired of dull, heavy soups or boring meals, this Butternut Squash, Kale, and White Bean Soup offers a vibrant, creamy, and hearty bowl perfect for fall and winter.

With nutrient-rich ingredients like sweet butternut squash, earthy kale, and protein-packed white beans, this soup is satisfying and wholesome, ideal for any mealtime. Drawing on years of recipe expertise, I’ve crafted this recipe to be easy, flavorful, and comforting. Here’s everything you need: ingredients, preparation steps, variations, and serving tips.

Why This Recipe Works

• Butternut squash lends creamy sweetness and thickens the broth naturally
• Kale adds earthy bitterness and vibrant green color while packing nutrients
• White beans contribute protein and creamy texture, making the soup filling
• Combines fresh produce and pantry staples for convenience
• One-pot recipe with minimal fuss and cleanup
• Full of fiber, vitamins, and plant-based protein

Ingredients & Prep

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups chopped kale, stems removed
• 1 teaspoon dried thyme or rosemary
• 1 teaspoon ground cumin (optional)
• 2 tablespoons olive oil
• Salt and black pepper to taste

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent and fragrant.
2. Add butternut squash cubes and dried thyme; cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook until squash is soft, about 15-20 minutes.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
5. Add white beans, chopped kale, ground cumin, salt, and pepper. Simmer another 5-7 minutes until kale is tender and flavors meld.
6. Taste and adjust seasoning as needed before serving.

Flavor Variations

• Add a pinch of smoked paprika or chili flakes for warmth and depth.
• Stir in coconut milk for a richer, creamier texture and subtle sweetness.
• Garnish with toasted pumpkin seeds or a drizzle of pesto for extra flavor.

Storage Tips

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding broth if the soup thickens. Freezes well for up to 3 months.

FAQs

• Can I use dried beans? Yes, soak and cook ahead before adding.
• Is this soup vegan? Yes, using vegetable broth.
• Can I make it gluten-free? Naturally gluten-free if using gluten-free broth.

Conclusion

Enjoy the comforting, nutritious blend of Butternut Squash, Kale, and White Bean Soup a wholesome meal that’s as cozy as it is delicious. For more hearty and healthy recipes, visit dishfoody.com and try our Tuscan White Bean Soup.

Butternut Squash, Kale, and White Bean Soup

Print Recipe

A hearty and healthy Butternut Squash, Kale, and White Bean Soup combining creamy squash, tender kale, and protein-packed white beans. Perfect for a comforting vegan and gluten-free meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Healthy, Vegan

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups chopped kale
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

• 1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
• 2. Add butternut squash and cook for 5 minutes.
• 3. Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until squash is tender.
• 4. Use an immersion blender to partially puree the soup, leaving some chunks.
• 5. Add white beans, kale, thyme, salt, and pepper. Simmer for 10 more minutes until kale is tender.
• 6. Adjust seasoning and serve warm.

Notes

• For extra creaminess, add a splash of coconut milk.
• Use fresh kale for best texture.
• Serve with crusty bread or a side salad.
• This soup freezes well for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 6g
• Sodium: 350mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Keywords: butternut squash soup, kale soup, white bean soup, vegan soup