Warm up with this White Bean Kale Roasted Butternut Squash Soup, a hearty, healthy, and flavor-packed meal. Roasted butternut squash adds natural sweetness, white beans provide protein and creaminess, and kale adds a boost of nutrients. Perfect for cozy dinners, meal prep, or a wholesome lunch.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butternut squash | 1 medium | Peeled, cubed |
| Olive oil | 2 tablespoons | For roasting |
| Salt | ½ teaspoon | For seasoning squash |
| Black pepper | ½ teaspoon | Adjust to taste |
| Yellow onion | 1 medium | Diced |
| Garlic cloves | 3 | Minced |
| Carrots | 2 | Chopped |
| Celery stalks | 2 | Chopped |
| Vegetable broth | 4 cups | Low sodium preferred |
| White beans | 1 can (15 oz) | Cannellini or Great Northern, drained & rinsed |
| Kale | 2 cups | Chopped, tough stems removed |
| Dried thyme | 1 teaspoon | Optional |
| Smoked paprika | ½ teaspoon | Optional for depth of flavor |
| Lemon juice | 1 tablespoon | Brightens flavor |
| Fresh parsley | For garnish | Optional |
Instructions
Step 1: Roast Butternut Squash
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
Step 2: Sauté Aromatics
In a large pot, heat 1 tablespoon olive oil over medium heat.
Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
Step 3: Add Broth & Beans
Add roasted squash, white beans, vegetable broth, thyme, and smoked paprika.
Bring to a boil, then simmer for 10–15 minutes to combine flavors.
Step 4: Add Kale & Blend (Optional)
Stir in chopped kale and cook 3–5 minutes until wilted.
Optional: Blend half of the soup for creamier texture, leaving the rest chunky.
Step 5: Finish & Serve
Add lemon juice, taste, and adjust seasoning.
Serve hot, garnished with fresh parsley.
Tips for Perfect Soup
- Roast squash for deeper flavor and natural sweetness.
- Use fresh or frozen kale; remove thick stems.
- Blend partially for creamy yet textured soup.
- Store in airtight container in fridge for up to 4 days or freeze up to 3 months.
Nutrition Benefits
- White beans: Protein and fiber
- Kale: Vitamins A, C, K, and antioxidants
- Butternut squash: Vitamin A, potassium, and natural sweetness
- Low-fat & plant-based: Light, healthy, and nourishing
