Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can white beans, drained and rinsed
- 2 cups kale, chopped
- Salt and pepper to taste
- Optional: a splash of coconut milk or cream
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, roast for 25-30 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add roasted squash, vegetable broth, and white beans. Bring to a boil, then reduce to simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender.
- Stir in chopped kale and cook for an additional 5 minutes until wilted. Season with salt and pepper.
- Optional: swirl in coconut milk or cream before serving for extra creaminess.
Notes
- You can prepare the roasted squash ahead of time for quicker assembly.
- Feel free to add chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American, vegan
- Diet: Vegan, gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg