Description
A comforting and nutrient-rich soup that combines the natural sweetness of butternut squash with hearty kale and white beans.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups kale, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent.
- Introduce the diced butternut squash to the pot and let it cook for about 5 minutes to slightly soften.
- Pour in the vegetable broth along with the drained white beans, dried thyme, salt, and pepper. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the squash is tender, about 15-20 minutes.
- Incorporate the chopped kale and continue to cook until it wilts, which should take around 5 minutes.
- Serve hot with crusty bread on the side for dipping.
Notes
For a creamier texture, consider blending a portion of the soup before adding the kale. A splash of lemon juice can enhance the flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg