Ingredients
Scale
- 1 medium 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 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp thyme
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- In a large pot, sauté onion and garlic in remaining olive oil until fragrant.
- Add roasted squash, vegetable broth, thyme, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Using an immersion blender, blend until smooth but slightly chunky.
- Add kale and white beans; cook for 5 more minutes until kale is wilted.
- Serve hot with a drizzle of olive oil and fresh herbs.
Notes
- For extra creaminess, blend in a splash of coconut milk.
- Best served warm with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
