Do I need to peel the butternut squash for this soup?

Most store-bought butternut squash still has a thick skin, so you’ll want to peel it to keep the Butternut Squash Kale White Bean Soup smooth and pleasant to eat. If you're using pre-cut squash cubes, they usually come peeled and ready to cook.

Can I use canned white beans instead of cooking them from scratch?

Yes, canned beans work perfectly and help you get dinner on the table faster. Just drain and rinse them so the soup stays clean-tasting and balanced.

How can I make this soup thicker or creamier?

You can blend a scoop of the soup and stir it back in, or add a splash of cream or coconut cream. Even without dairy, the squash naturally creates a creamy base when simmered until tender.

What greens can I use if I don’t have kale?

Spinach, Swiss chard, and collard greens all work well. They wilt into the broth and carry a similar earthy texture. Add delicate greens like spinach at the end for best results.

Does this soup freeze well?

Yes, this soup freezes well for up to three months. The beans and squash hold their texture, and the flavor stays rich. Let it cool fully before freezing.

Butternut Squash Kale White Bean Soup – 5 Incredible Comfort Secrets

Description

A cozy, comforting soup made with sweet butternut squash, hearty kale, and creamy white beans simmered together in a rich broth for an easy, flavorful meal.

Ingredients

Scale

4 cups butternut squash, peeled and cubed
1 medium yellow onion, diced
4 cloves garlic, minced
3 packed cups chopped kale
2 cans white beans, drained and rinsed
6 cups vegetable or chicken broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon sage
1/4 cup heavy cream or coconut cream (optional)
Pumpkin seeds, parmesan, red pepper flakes (optional topping)

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Instructions

Warm olive oil in a large pot and sauté the diced onion until softened.
Add minced garlic and cook briefly until fragrant.
Stir in butternut squash, thyme, sage, smoked paprika, salt, and pepper.
Pour in broth and bring to a simmer until squash is tender.
Add white beans and kale, simmering until kale wilts and beans soften.
Blend a small portion of the soup for creaminess or add optional cream.
Serve hot with pumpkin seeds, parmesan, or red pepper flakes.

Notes

Add extra broth if the soup becomes too thick.
For a dairy-free version, use coconut cream instead of heavy cream.
Use pre-cut squash to reduce prep time.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5
Sodium: 520
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 40
Fiber: 8
Protein: 10
Cholesterol: 10