Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can white beans, drained and rinsed
- 2 cups chopped kale
- Salt and pepper to taste
- Optional: a splash of cream or coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until translucent.
- Add butternut squash cubes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
- Stir in white beans and kale, cook for another 5 minutes until kale is wilted and beans are heated through.
- Season with salt and pepper. Add a splash of cream or coconut milk if desired for extra richness.
- Ladle into bowls and serve hot.
Notes
- For extra flavor, roast the butternut squash beforehand for a deeper taste.
- Adjust the cream quantity for creaminess preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg