Love this totally delicious, healthy Butternut Squash and Kale Soup recipe with fresh herbs and white beans.
Butternut Squash and Kale Soup with Fresh Herbs and White Beans
Soup is kind of one of those wonderful secrets to losing weight. You can make a giant pot of it, load it with vegetables and flavor, eat bunches of it, and you’re pleasantly (not plumply) stuffed. It’s cool like that. This particular soup is easy to make, wonderfully light, and absolutely delicious. What more could you want?
🛒Ingredients needed:
- olive oil
- onion, carrots, celery and green onions
- garlic slat
- vegetable broth
- water
- butternut squash and kale
- fresh rosemary and thyme
- canned white beans
- kosher salt
- grated Parmesan (optional)
✏️How to make Butternut Squash and Kale Soup with Fresh Herbs and White Beans:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt. Cook and stir 5 to 6 minutes, or until vegetables begin to soften.
- Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the kale and herbs and simmer an additional 10 minutes. Stir in the beans and heat through. Remove the fresh herb sprigs and discard. Season to taste with salt and pepper, and serve. Sprinkle individual servings with Parmesan cheese, if desired.
➡️Recipe Tips:
- If you’re not a fan of kale, you can substitute spinach leaves or your own favorite greens.
- If you didn’t really want beans in your soup, then just leave them out. You could also add in chunks of ham or chicken here!
- If you are preparing this recipe as gluten-free, just be sure to use brands of broth and beans that are known to be GF.
✔️What to do Butternut Squash and Kale Soup with Fresh Herbs and White Beans:
- Make up a big pot on Sunday and enjoy the leftovers for lunch all week!
- Use this soup in place of a salad for a nice light first-course at a winter dinner party.
- Try making some Cheesy Garlic Bread to serve alongside this soup.
★How to Store:
I prefer storing this soup in the refrigerator for 3 to 4 days so I can enjoy it for lunches. However, it will also freeze nicely for up to 3 months in a tightly sealed container.
❤️Why I love this recipe:
- This is a beautiful, healthy, vibrant and filling soup and that’s a lot to love!
- I like that having this soup on hand helps keep me from binging on the bad stuff lurking in my pantry. It’s always good having something healthy and delicious ready to go.
- I love that it’s simple to make and cooking time, start to finish, is only an hour… a big payoff for not a lot of work.
Soup recipes to try:
Butternut Squash and Kale Soup
Love this totally delicious, healthy soup recipe!
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, chopped
- ¾ cup peeled and chopped carrot (about 2 large)
- ¾ cup chopped celery (about 3 large stalks)
- 2 tablespoons chopped green onions
- ¼ to ½ teaspoon garlic salt
- 6 cups fat free chicken or vegetable broth
- 2 cups water
- 4 cups 1-inch chopped butternut squash
- 2 cups torn/chopped kale leaves
- 2 to 3 sprigs fresh rosemary or thyme
- One 15.5-ounce can white beans, rinsed and drained
- kosher salt and freshly ground black pepper, to taste
- grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large soup pot, then add the onion, carrot, celery, scallions and garlic salt. Cook and stir 5 to 6 minutes, or until vegetables begin to soften.
- Add the broth, water and butternut squash. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Add the kale and herbs and simmer an additional 10 minutes. Stir in the beans and heat through. Remove the fresh herb sprigs and discard. Season to taste with salt and pepper, and serve. Sprinkle individual servings with Parmesan cheese, if desired.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use brands of broth and beans that are known to be GF.
Nutrition
Serving: 1serving, Calories: 148kcal, Carbohydrates: 26g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Sodium: 801mg, Potassium: 761mg, Fiber: 6g, Sugar: 3g, Vitamin A: 11177IU, Vitamin C: 37mg, Calcium: 126mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Lori,
Have you ever used fresh white beans instead of the canned ones? I’m going to try to make it that way. Hope it comes out OK. Just hate to have the sodium from canned goods. But the recipe sounds great!
Not yet!
Very good recipe, I had left over roasted butternut squash and kale. I was looking for a recipe to use them and found yours. I added mushrooms, a jar of home canned tomatoes and brown rice. My husband gave it a 10. It was the perfect fall Sunday dinner. I served it with a butternut/kale frittata. (That’s why I had leftover squash and kale). Will be making this recipe again.
SO happy to hear that you enjoyed it!
Just made this soup and it is delicious! I happened to have kale and butternut and I was wanting some soup so I googled kale soups and found your recipe, thanks! Love the fact too that you have the point value since I am a lifetime weight watcher.