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Butternut Squash, Kale, & White Bean Soup | A Nerd Cooks
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5 from 1 vote

Butternut Squash, Kale, and White Bean Soup

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories:
Author: Lauren Pacek

Ingredients

  • 3 tbs olive oil
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1-2 tbs 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

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg