Butternut Squash, Kale and White Bean Soup
I’m dishing up more healthy deliciousness with this flavorful one-pot butternut squash, kale and white bean soup. It makes a perfect appetizer for Thanksgiving Day and beyond. It’s also filling as a main dish too.
Some key highlights of this Butternut Squash Kale and White Bean soup:
My signature technique when it comes to sautéing vegetables is not to use oil. Oil is often used in recipes for added flavor, richness and heartiness but trust me, this recipe is full of flavor, rich and hearty, without the empty calories of oil. When we extract oil from seeds, the nutritional benefits are left behind in the discarded solids. Look at the nutrition label of any oil you use, and you will see no vitamins or minerals in the oil unless they were added, as in fortified oils. Unsure about sautéing vegetables without oil? Check out the tips I shared in this blog post.
To make this soup luxuriously creamy, I used coconut cream. You could substitute for full fat coconut milk or light coconut milk, a plant-based milk, like almond or oat, or cashew cream.
My All Kale the Power all-purpose blend was one of my go-to seasonings to further add flavor. Check it out in my shop. You won’t be sorry!
Now, as I always say, “Let’s get into this plant-based eating. It’s to live for and so are you! “
Makes 6-8 servings
INGREDIENTS
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
½ tsp. chili flakes
1 lb. peeled and cubed butternut squash (for ease, buy pre-cut)
8 thyme sprigs
1 (15-oz.) can northern beans, rinsed and drained
4 cups stemmed and roughly chopped kale
4 cups lower-sodium vegetable broth
2 cups water
1 tsp smoked paprika
1 tsp All Kale the Power blend
½ tsp. black pepper
⅓ cup coconut cream (see substitutions above )
⅓ cup grated vegan Parmesan cheese, plus more for garnish
2 Tbsp finely chopped fresh sage leaves
Toasted pumpkin seeds for garnish (optional)
INSTRUCTIONS
Heat a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook until soft, about 5-8 minutes. If veggies start to stick, add a little water or broth to deglaze the pan.
Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until fragrant.
Add white beans, kale, broth, water, smoked paprika, and All Kale the Power. Partially cover pot and increase heat to bring soup to a boil. Once boiling, reduce heat to medium-low and simmer, partially covered, for 25 minutes, or until squash is tender.
Remove thyme sprigs, and stir in coconut cream, Parmesan, and sage. Taste and adjust seasonings as needed.
Ladle soup in bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.
RECOMMENDED PRODUCTS (affiliate links)
I truly believe to be in control of your health, “you are what you eat” has to become “you are what you cook.” And having the right tools makes all difference. These are some of my favorite tools I used to make this soup. You can check them out in my Amazon store. As an Amazon Associate, I earn from qualifying purchases.
LEUGWAKN 6 quart stainless steel pot with lid. This pot retains heat well so it heats evenly throughout. It’s also compatible on all stovetops, including induction, gas, ceramic, electric, halogen. Dishwasher safe, oven safe.
HOSHANHO 7 Inch Japanese chef knife. A sharp chef’s knife is essential for cutting the butternut squash. I love this chef knife because it’s sturdy and reliable for all of my veggie chopping needs.
BATITIE porcelain bowls. I’m a big believer in “mise en place” when I cook. Mise en place is the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process. I love using these Batitie porcelain bowls to hold all of my ingredients that have been prepped and measured.
Made this Butternut Squash Kale and White Bean recipe?
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