Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
- In a large soup pot, heat remaining olive oil over medium heat. Sauté chopped onion and garlic until translucent.
- Add roasted butternut squash to the pot, then pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 10 minutes to let flavors meld.
- Add chopped kale and white beans, cook for another 5 minutes until kale is wilted.
- Use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- Can be made vegan by ensuring broth is vegetable-based.
- For a thicker soup, blend more of the mixture.
- Garnish with a drizzle of olive oil or a squeeze of lemon for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg