Butternut Squash Kale and White Bean Soup
A comforting and nutritious soup that combines butternut squash, kale, and white beans, perfect for chilly days.
Ingredients
Main Ingredients
- 1 whole butternut squash, peeled and diced Make sure to peel the butternut squash carefully as its skin can be tough.
- 2 cups kale, chopped You can garnish the soup with extra chopped kale.
- 1 can white beans, drained and rinsed You can substitute with chickpeas or kidney beans.
- 1 whole onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Use low-sodium broth for a healthier option.
- 2 tablespoons olive oil
- to taste Salt and pepper
- Optional: herbs like thyme or rosemary Experiment with different herbs and spices.
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until onions are translucent.
- Stir in the butternut squash and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Add the kale and white beans, cooking for another 5 minutes.
- Season with salt, pepper, and herbs to taste before serving.
Notes
Serve the soup hot in bowls, garnished with some extra chopped kale or herbs. Pair it with crusty bread or a light salad for a complete meal. If you have leftovers, store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat as needed.