Butternut Squash, Kale, and White Bean Soup

• servings: 5 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, finely chopped

2 celery ribs, finely chopped

5 garlic cloves, minced

1/2 tsp. chili flakes

1 lb. peeled and cubed butternut squash

8 thyme sprigs

1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)

4 cups stemmed and roughly chopped lacinato kale

4 cups lower-sodium vegetable broth

2 cups water

3/4 tsp. smoked paprika

1 tsp. kosher salt

1/2 tsp. black pepper

1/3 cup heavy cream (sub cashew cream*)

1/3 cup grated Parmesan cheese, plus more for garnish

1 to 2 Tbsp. finely chopped fresh sage leaves

Toasted pumpkin seeds for garnish (optional)

Directions

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.

Nutrition

• Serving Size: 2 cups
• Calories: 332 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Sodium: 800 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 5 g
• Total Sugars: 13 g
• Protein: 11 g