Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 cups chopped kale
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Roast cubed butternut squash with 1 tablespoon olive oil, salt, and pepper for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic in remaining olive oil until translucent.
- Add roasted squash, vegetable broth, cumin, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
- Add chopped kale and white beans, cook for another 5-7 minutes until kale is wilted and beans are heated through.
- Serve hot, garnished with fresh parsley.
Notes
- You can add a splash of coconut milk for extra creaminess.
- For a spicier version, include red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian, Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg