Butternut Squash, Kale, and White Bean Soup

• 份量: 5 servings
• 准备时间: 15 minutes
• 总时间: 55 minutes

配料

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)

步骤

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.

营养

• 每份大小: 2 cups
• 卡路里: 332 kcal
• 总脂肪: 16 g
• 饱和脂肪: 5 g
• 钠: 800 mg
• 总碳水化合物: 45 g
• 膳食纤维: 5 g
• 总糖: 13 g
• 蛋白质: 11 g