Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons ground thyme (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and lightly caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent and fragrant.
- Add roasted butternut squash, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in chopped kale and white beans. Cook for another 5 minutes until kale is wilted and beans are heated through.
- Use an immersion blender to blend the soup slightly for a creamy texture, or leave it chunky as preferred. Adjust seasoning with salt and pepper.
- Serve hot, garnished with herbs or a drizzle of olive oil if desired.
Notes
- You can add a pinch of red pepper flakes for some heat.
- This soup keeps well in the fridge for up to 3 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: Healthy American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg