Butternut Squash, Kale and White Bean Soup

Hearty Butternut Squash Kale and White Bean Soup: The Ultimate Fall Comfort 🍲🎃🌿

Hearty Butternut Squash Kale and White Bean Soup: The Ultimate Fall Comfort 🍲🎃🌿

1. Introduction

There’s nothing quite like a warm, nourishing bowl of butternut squash soup on a cool autumn evening. This hearty vegetable soup combines the natural sweetness of roasted butternut squash with the robust flavors of kale and white beans, creating a wholesome and satisfying dish. Whether you’re looking for a comforting vegetable soup or a nutritious meal perfect for dinner, this recipe hits the spot. Its versatile ingredients and simple preparation make it a favorite for both new and experienced home cooks.

2. Ingredients Needed for Hearty Butternut Squash Kale and White Bean Soup

  • 1 medium butternut squash, peeled and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 cups chopped kale, stems removed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh herbs, a drizzle of olive oil, or a sprinkle of parmesan

3. Step-by-Step Instructions to Make Hearty Vegetable Soup

Preparing the Roasted Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Sautéing Aromatics

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and cook for 5 minutes until translucent. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute to release their aromas.

Cooking the Soup Base

Add the roasted butternut squash to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes to meld the flavors.

Adding Beans and Kale

Stir in the drained white beans and chopped kale. Cook for an additional 5-7 minutes until the kale is wilted and tender.

Blending for Smoothness (Optional)

For a creamier texture, use an immersion blender to purée part of the soup directly in the pot. Alternatively, transfer a portion to a blender, purée well, and return it to the pot.

Seasoning and Final Touches

Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with your favorite herbs or a drizzle of olive oil for an extra flavor boost.

4. Storage Tips for Hearty Vegetable Soup

This kale soup stores well in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, transfer to freezer-safe containers, and enjoy within 3 months. Reheat gently on the stove, adding a splash of water or broth if needed.

5. Delicious Serving Suggestions

Pair this white bean soup with crusty bread or a side salad for a complete meal. For an extra protein boost, top with shredded cheese or a dollop of Greek yogurt. Interested in other comforting recipes? Check out this creamy chicken and rice dish for another hearty family favorite.

6. FAQs about Hearty Butternut Squash Kale and White Bean Soup

Can I substitute kale with spinach or Swiss chard?

Yes, you can swap kale with spinach or Swiss chard. Keep in mind that spinach wilts faster, so add it near the end of cooking for the best texture.

Is this soup suitable for vegan or gluten-free diets?

Absolutely! This recipe is naturally vegan and gluten-free. Just ensure your vegetable broth is free from added gluten or animal products.

How long does it take to prepare this hearty vegetable soup?

The total preparation and cooking time is approximately 45 minutes, making it an easy and quick weeknight dinner.

7. Kitchen Tools That You Might Need for This Recipe

8. Related Recipes for Soup Enthusiasts

Explore more comforting healing soups, or experiment with a meat-based dinner for variety. For breakfast ideas, try this delicious creamy avocado toast.

9. Conclusion

This hearty butternut squash kale and white bean soup is a perfect way to enjoy a nutritious, flavorful, and easy-to-make vegetable soup. Its rich textures and warming spices make it ideal for chilly nights or whenever you crave comfort food. Get creative with toppings and accompaniments, and enjoy the wholesome goodness in every spoonful. Don’t forget to check out some of our other favorite recipes for more culinary inspiration!

Print
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A bowl of vibrant orange butternut squash, dark green kale leaves, and creamy white beans, garnished with fresh herbs, served in a rustic ceramic bowl on a wooden surface, with steam rising and a spoon ready for tasting.

Hearty Butternut Squash Kale and White Bean Soup

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A nourishing and hearty soup made with roasted butternut squash, fresh kale, and white beans, perfect for a cozy meal.

  • Total Time: 50 minutes
  • Yield: 4-6 servings

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 bunch kale, stems removed and chopped
  • 2 cans white beans, drained and rinsed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: red pepper flakes, fresh herbs for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  2. In a large pot, heat remaining olive oil over medium heat. Add chopped onion and sauté until translucent.
  3. Add minced garlic and cook for another minute.
  4. Pour in vegetable broth and bring to a boil.
  5. Add roasted squash and white beans to the pot. Reduce heat and simmer for 10 minutes.
  6. Stir in chopped kale and cook until wilted, about 5 minutes.
  7. Season with salt, pepper, and red pepper flakes if desired.
  8. Serve hot, garnished with fresh herbs if preferred.

Notes

  • You can substitute fresh kale with spinach for a milder flavor.
  • For a creamier texture, blend a portion of the soup before returning to the pot.
  • This soup keeps well in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Roasting, simmering
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 220 Kcal
  • Sugar: 7g
  • Sodium: 480mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 9g
  • Protein: 9g
  • Cholesterol: 0mg

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