Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1/2 tsp. chili flakes
- 1 lb. peeled and cubed butternut squash
- 8 thyme sprigs
- 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
- 4 cups stemmed and roughly chopped lacinato kale
- 4 cups lower-sodium vegetable broth
- 2 cups water
- 3/4 tsp. smoked paprika
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup heavy cream (sub cashew cream)
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 to 2 Tbsp. finely chopped fresh sage leaves
- Toasted pumpkin seeds for garnish (optional)
Instructions
- Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.
- Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
- Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
- Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed.
- Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.
Notes
- You can use different types of white beans or kale.
- To make the soup creamy without heavy cream, substitute with cashew cream.
- This soup can be frozen for later use.
- Serve with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg