Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can (15 oz) 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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add cubed butternut squash and cook for 5 minutes.
- 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.
- Add chopped kale and white beans; cook until kale is wilted and beans are heated through, about 5 minutes.
- Season with salt and pepper, then serve hot.
Notes
- For creamier texture, blend part of the soup before adding the greens and beans.
- Replace vegetable broth with chicken broth for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg