Butternut Squash Kale and White Bean Soup
A comforting, nutritious soup packed with the flavors of butternut squash, kale, and white beans, perfect for chilly days.
Ingredients
Main Ingredients
- 1 each butternut squash, peeled and diced
- 2 cups kale, chopped
- 1 can white beans, drained and rinsed
- 1 each onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste Salt and pepper
- to taste Optional: herbs like thyme or rosemary
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until the 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 the 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 extra chopped kale or a sprinkle of herbs. Pair it with crusty bread or a light salad for a complete meal. For storage, allow the soup to cool before transferring to an airtight container; it can be refrigerated for up to 4 days or frozen for up to 3 months.