Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can white beans, drained and rinsed
- 2 cups kale, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add roasted squash and vegetable broth to the pot. Bring to a simmer.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Add white beans and chopped kale; simmer for 10 minutes until greens are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
- For extra creaminess, stir in a splash of coconut milk before serving.
- You can add red pepper flakes for a hint of spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg