Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes, fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add roasted squash to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add chopped kale and white beans to the soup. Cook for another 5 minutes until kale is wilted.
- Blend part of the soup with an immersion blender for a creamier texture if desired. Adjust seasoning as needed.
- Serve hot, garnished with fresh herbs or a drizzle of olive oil.
Notes
- For extra flavor, add a pinch of red pepper flakes during sautéing.
- You can also garnish with a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg