Creamy white beans, sweet butternut, and nutrient-packed kale in a light cream sauce - a warm and satisfying soup that is both comforting and slimming.
Prep Time25 minutesmins
Cook Time10 minutesmins
Total Time35 minutesmins
Servings: 5cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Sauté onions over medium heat for about 8 minutes or until they begin to turn translucent. (You can use a tablespoon of olive oil to sauté the squash or you can use this method to sauté without oil.)
When onions are translucent, add garlic and sauté for one minute.
Add water or broth. Turn heat to high. Stir in squash, beans, and seasonings. Cover and bring to boil.
When soup comes to a boil, reduce heat, and remove lid. Simmer, uncovered, for 10 to 12 minutes or until squash is tender.
Stir in kale. Increase heat to medium. Cook, uncovered, at a low boil until kale is just tender – about 5 minutes. Do not overcook kale. Stir occasionally to ensure even cooking. (See note.)
Stir in tahini. Cook until thoroughly heated.
Serve hot.
Notes
Be sure to cook uncovered after adding the kale as brassicas (like kale) taste better when cooked uncovered.Time: Hands on time: 25 minutes (or 17 minutes if using pre-cut squash and kale)Total time: 35 minutes (or 27 minutes if using pre-cut squash and kale)