This butternut squash and kale soup with creamy white beans is healthy, delicious, and filling. This recipe is vegetarian, and can easily be made vegan by omitting the cheese!
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.
At 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. I've made this soup many times before. In addition to being very good, it's pretty healthy, too. So don't feel bad about going back for a second bowl.
In search of more warming soup recipes? Check out my Slow Cooker Stuffed Pepper Soup, Italian Wedding Soup, and Chicken Tikka Masala Soup!
✨ Recipe
Butternut Squash, Kale, and White Bean Soup
Ingredients
- 3 tablespoon olive oil
- 2 onions chopped
- 4 cloves of garlic minced
- 1-2 tablespoon fresh rosemary , minced
- 8 -10 oz. kale de-stemmed and cut into ribbons
- 1 medium butternut squash peeled, seeded, and cut into bite-sized cubes
- 6 cups vegetable broth
- salt and pepper to taste
- 15 oz. can cannellini or great northern beans drained
- parmesan cheese grated
Instructions
- Add the olive oil to a heavy-bottomed pot or Dutch oven 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 up 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 to 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.
Nutrition
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
Lydia
I loved this! I used dried rosemary and added some extra and it was delicious.
JoAnn
I'm not a big fan of Kale (preferring such greens as Spinach, Escarole and Collards) and I rarely cook with fresh Winter Squashes (they're just too darn difficult to peel -- even if using the "microwave method"), but I came across this recipe when looking for something that was "different", economical, and healthy to contribute to a Church-sponsored "pot luck" last month. While I was skeptical (to say the least), my husband encouraged me ("Go on, make the Soup. You've got all of the ingredients, so what have you got to lose? And so what if no one likes it. They're not going to tell you anyway." I am happy to report that, once I tried it, I actually liked it (although if I ever make anything like it again, I'll use one of my preferred greens instead of the Kale). Better yet, it was a BIG hit at the pot-luck -- 6 ladies asked me for the recipe (which is NEVER a bad sign!). I doubled the recipe, using my own homemade beans (Great Northerns, which I had cooked with a Bay Leaf), and switched out the Rosemary with Parsley and Thyme (giggle, giggle). Other than that, I followed your recipe (primarily for sequence and timing) to a tee. Oh, I almost forgot -- I set out a set of S&P shakers and 2 ZIP Lock storage cups of cheese (1 filled with grated Parmesan the other with Crumbled Feta). The cheese really "makes the dish", so don't leave it out.
laurenpacek
So glad that you and the other potluck-goers enjoyed this soup! Definitely feel free to mix up the ingredients to suit your tastes. And you're so right, the cheese really makes it!