Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: red pepper flakes, herbs for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast butternut squash cubes on a baking sheet until tender, about 25 minutes.
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
- Add roasted squash and vegetable broth to the pot. Bring to a boil, then reduce to simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in kale and white beans, cook until kale wilts and beans are heated through, about 5 minutes.
- Season with salt, pepper, and red pepper flakes if desired. Serve hot garnished with herbs.
Notes
- Roasting the squash enhances sweetness and flavor.
- You can add a splash of coconut milk for extra creaminess.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg