Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chopped kale
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F. Roast cubed butternut squash for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
- Use an immersion blender to blend until smooth, or transfer to a blender and puree.
- Add white beans and chopped kale. Cook for 5 minutes until kale is wilted.
- Season with salt and pepper. Serve hot, garnished with herbs.
Notes
- You can replace kale with spinach or Swiss chard.
- For added creaminess, blend in a splash of coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
