This veggie packed soup is a comforting, hearty meal perfect for cooler weather. The blend of tender squash, earthy kale, and protein-packed white beans creates a rich, flavourful base, while smoked paprika and fresh sage add a warm, aromatic touch. Topped with crunchy toasted pumpkin seeds, it's a wholesome dish that's sure to become a go-to favourite for chilly days.
Butternut Squash, Kale and White Bean Soup
2 Tbsp olive oil
1 medium yellow onion
2 celery ribs, finely chopped
5 garlic cloves, minced
½ tsp chili flakes
1 lb butternut squash, peeled & cubed
8 thyme sprigs
1 can white beans or chickpeas
4 cups of kale, stemmed and chopped
4 cups vegetable broth
2 cups water
¾ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
⅓ cup heavy cream
⅓ cup parmesan cheese, for garnish
1-2 Tbsp sage, fresh finely chopped
toasted pumpkin seeds, for garnish
Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.
https://dishingouthealth.com/kale-and-white-bean-soup/