Easy Butternut Squash, Kale and White Bean Soup
This vibrant, nutrient-dense soup is the ultimate weeknight comfort food. Featuring the natural sweetness of velvety butternut squash and the heartiness of fiber-packed Great Northern beans, this one-pot wonder creates a creamy, rustic texture without the need for heavy thickeners. Balanced with aromatic garlic, earthy thyme, and bright, fresh kale, it is a healthy, budget-friendly meal that is perfect for a quick, wholesome dinner at home.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Rustic Italian-inspired
- Diet: Vegan
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
1/2 teaspoon chili flakes
1 pound peeled and cubed butternut squash
8 thyme sprigs
1 (15-ounce) can Great Northern beans, rinsed and drained
4 cups vegetable broth
1 bunch kale, stems removed and leaves chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add onion and celery, sautéing until softened, about 5 minutes.
Stir in garlic and chili flakes, cooking for 1 minute until fragrant.
Add the butternut squash cubes and thyme sprigs to the pot, stirring to coat.
Pour in the vegetable broth and bring to a simmer.
Cover and cook for 20 minutes, or until the squash is tender.
Stir in the white beans and chopped kale, cooking for another 3-5 minutes until the kale is wilted.
Remove the thyme stems and season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can blend a portion of the squash with some broth for an even creamier consistency. Feel free to add a splash of lemon juice before serving to brighten the flavors.