Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Roast 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 olive oil until fragrant and translucent.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Add chopped kale and white beans; cook for another 5 minutes until kale is wilted.
- Adjust seasoning with salt and pepper, then serve hot.
Notes
- For a creamier texture, add a splash of coconut milk before serving.
- Can be made vegetarian or vegan by using vegetable broth and skipping dairy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Roasting, sautéing, blending, simmering
- Cuisine: American
- Diet: Vegetarian, vegan option
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg