Butternut Squash, Kale, and White Bean Soup – Updated!

This soup is healthy, delicious, and filling.  A vegetarian recipe that’s easily made vegan by omitting the cheese!Butternut Squash, Kale, and White Bean Soup | A Nerd CooksThis post may contain affiliate links.

It’s cold and rainy today in Durham.  And by “cold” I mean “in the 50s.”  Because evidently living here for a year has drastically altered my perception of the temperature outside.Butternut Squash, Kale, and White Bean Soup | A Nerd CooksAt any rate, it’s the perfect day for soup.  Soup + snuggling up on the couch with your favorite furry friend.

Kale and butternut squash are so, so good together.  Check out this healthy Roasted Butternut Squash and Kale Salad, along with these cute Butternut Squash, Kale, and Feta Hand Pies for more delicious examples.

I’ve made this soup many times before, and blogged about it way back when.  It’s so delicious that I felt it was deserving of a facelift.  In addition to being very good, it’s pretty healthy, too.  So don’t feel bad about going back for a second bowl.

Butternut Squash, Kale, and White Bean Soup | A Nerd Cooks

You’ll need:

  • 3 tbs olive oil
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1-2 tbs fresh rosemary, minced
  • 8 to 10 oz. kale, de-stemmed and cut into ribbons
  • 1 medium butternut squash, peeled, seeded, and cut into bite-sized cubes
  • 6 cups broth (chicken or vegetable)
  • salt and pepper, to taste
  • 15 oz. can white beans (cannellini or great northern), drained
  • parmesan cheese, grated (optional, but highly recommended)

Add the olive oil to a heavy-bottomed pot or Dutch oven (I have one just like this, and it’s been great over the past 5 years) over medium-high heat.  Cook the onions, garlic, and rosemary until the onions are translucent.

Add the kale and cook until it begins to wilt.  Add the cubed squash and cook for another 2-3 minutes.

Add the broth, salt, and pepper.  Bring the soup to a simmer and simmer 20-30 minutes, or until the squash is tender.

Once the squash is tender, use a spoon to smash some of the squash against the side of the pot.  This will help thicken the soup.  Add the can of beans and simmer for 5-10 minutes more.

Taste the soup and adjust the seasonings as necessary.  Ladle into bowls and top with grated parmesan cheese, if desired.

Butternut Squash, Kale, and White Bean Soup | A Nerd Cooks

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Butternut Squash, Kale, & White Bean Soup is healthy, filling, and delicious!

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One thought on “Butternut Squash, Kale, and White Bean Soup – Updated!

  1. Pingback: Italian Wedding Soup | A Nerd Cooks

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