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Butternut Squash Kale and White Bean Soup

A warm and comforting soup featuring sweet butternut squash, earthy cannellini beans, and vibrant kale, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Extra virgin for flavor and quality
  • 1 large onion, diced Use a sweet variety for a more flavorful base
  • 2 cloves garlic, minced Fresh garlic packs in better flavor; you can use jarred in a pinch
  • 2 medium carrots, diced Adds both sweetness and texture
  • 2 stalks celery, diced The traditional 'mirepoix' base for depth
For the Soup
  • 4 cups butternut squash, peeled and cubed Fresh squash is preferable; frozen can work, but may change texture
  • 1 teaspoon dried thyme You can substitute with fresh if you have it on hand (1 tablespoon)
  • 6 cups vegetable broth Choose low-sodium for better control over salt levels
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed Great source of protein; white kidney beans work too
  • 4 cups kale, stems removed and chopped Fresh kale is best, but you can use spinach or collard greens as a substitute
  • Salt to taste
  • Black pepper to taste

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat. You’ll know it’s ready when it shimmers slightly.
  2. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes, stirring often.
  3. Stir in the butternut squash, dried thyme, and bay leaf. Cook for 2 minutes until fragrant.
  4. Pour in the vegetable broth, bringing it to a boil. Then reduce heat and simmer until the squash is tender, about 15 minutes.
  5. Add the beans and kale and cook until the kale is wilted, about 5 minutes.
  6. Remove the bay leaf and season with salt and black pepper to taste. If desired, use an immersion blender to puree part of the soup for a creamier texture.

Notes

Roast the squash before adding it to the soup for elevated sweetness. This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Leftovers can be reheated without losing flavor.