Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another 1 minute.
- Add cubed butternut squash 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 transfer to a blender in batches.
- Stir in chopped kale and white beans, cook for 5-7 minutes until greens are wilted.
- Add cream, salt, and pepper, and cook for another 2 minutes. Serve hot.
Notes
- For a vegan version, use coconut milk and skip the cream.
- Warming spices like nutmeg or cinnamon can add extra fall flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Simmer and blend
- Cuisine: American, Fall
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg