Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups chopped kale
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Roast the butternut squash with 1 tbsp olive oil, salt, and pepper for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic in remaining olive oil until translucent.
- Add roasted squash, vegetable broth, thyme, salt, and pepper. Bring to a boil.
- Lower heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
- Add kale and white beans, cook for another 5 minutes until kale wilts.
- Serve hot, garnished with fresh herbs.
Notes
- You can substitute fresh thyme with dried if needed.
- For a creamier texture, add a splash of coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg