Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, stems removed and chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for spice
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until translucent.
- Add roasted butternut squash, vegetable broth, and white beans. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add chopped kale and cook until wilted, about 5 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
- Season with salt, pepper, and red pepper flakes if desired. Serve hot.
Notes
- You can substitute sweet potatoes for butternut squash for a different flavor.
- Adjust seasoning to taste, adding more garlic or herbs as preferred.
- For a creamier texture, stir in a splash of coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sodium: 650mg
- Saturated Fat: 1g
- Trans Fat: 0g
- Protein: 11g
- Cholesterol: 0mg