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
- 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.
- In a large pot, heat remaining olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add roasted squash and white beans to the pot. Reduce heat and simmer for 10 minutes.
- Stir in chopped kale and cook until wilted, about 5 minutes.
- Season with salt, pepper, and red pepper flakes if desired.
- 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