Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can white beans, drained and rinsed
- 2 cups chopped kale
- Salt and pepper to taste
- Optional: a splash of cream or coconut milk
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25-30 minutes.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add roasted squash, vegetable broth, and white beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Puree the soup with an immersion blender or transfer to a blender until smooth.
- Stir in chopped kale and cook for another 5 minutes until wilted. Season with salt and pepper.
- Optional: stir in cream or coconut milk for extra richness. Serve hot.
Notes
- For extra flavor, roast the garlic along with the squash.
- Adjust seasoning to taste.
- Freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American, Vegan
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg