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    Soups & stews

    Butternut Squash, Kale, and White Bean Soup

    5 servings

    servings

    15 minutes

    active time

    55 minutes

    total time
    Start Cooking

    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

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    -

    Sodium

    800 mg

    Total Carbohydrate

    45 g

    Dietary Fiber

    5 g

    Total Sugars

    13 g

    Protein

    11 g

    5 servings

    servings

    15 minutes

    active time

    55 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1

    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.

    2

    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.

    3

    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.