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Butternut Squash, Kale, and White Bean Soup

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Butternut Squash, Kale, and White Bean Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup

Equipment

  • Dutch Oven/ Stock Pot

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 2 Celery ribs finely chopped
  • 5 Garlic cloves minced
  • ½ tsp Chili Flakes
  • 1 lb Butternut Squash peeled and cubed
  • 8 Thyme sprigs
  • 1 can Great Northern Beans / Chickpeas drained and rinsed
  • 4 cups Lacinato Kale stemmed and roughly chopped
  • 4 cups Lower sodium Vegetable broth
  • 2 cups Water
  • ¾ tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ⅓ cup Heavy cream sub cashew cream below*
  • ⅓ cup Parmesan cheese plus more for garnish
  • 1-2 tbsp Sages leaves finely chopped
  • Pumpkin seeds Toasted for garnish

Instructions
 

  • Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.
  • Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
  • Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
  • Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

Notes

*To make homemade cashew cream, pour ⅔ cup boiling water over ⅓ cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. 
 
  • To Store. Refrigerate leftover soup in an airtight storage container for up to 4 days. 
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Keyword butternut squash, Kale, Paprika, thyme, White Beans
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