Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 can white beans, drained and rinsed
- Salt and pepper to taste
- Optional: heavy cream for topping
Instructions
- Preheat oven to 400°F (200°C). Roast squash cubes with 1 tablespoon olive oil for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic in remaining olive oil until translucent.
- Add roasted squash and vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth.
- Stir in kale and white beans, cook for 5 minutes until kale tender.
- Season with salt and pepper. Serve hot, garnished with a swirl of cream if desired.
Notes
- You can substitute spinach for kale for a milder flavor.
- For extra creaminess, add a splash of heavy cream before serving.
- Roasting the squash enhances sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg