Creamy Butternut, White Bean, and Kale Soup

5 from 3 votes

Creamy Butternut, White Bean, and Kale Soup

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

Cook Time10

Total Time35

Servings: cups

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

3 cups (about 1 pound) peeled and cubed butternut squash (3/4-inch cubes)
1 very large onion or 2 medium onions, diced small (about 2 cups diced)
3 cloves garlic, minced
3 cups water or vegetable broth
2 1/2 cups cooked white beans (or more if you like a heartier soup)
2 1/2 teaspoons granulated onion
1 1/4 teaspoons dried basil
1 1/4 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/4 teaspoon celery salt
2 cups (lightly packed) chopped raw kale tough stems removed
1 tablespoon roasted tahini optional

Instructions

Peel and dice squash. Set aside.
Heat a large saucepan over medium heat until warm.
(Note: This recipe is oil-free and uses the this dry-sauté method to sauté the vegetables. If you prefer to sauté with oil, add 1 tablespoon of oil to saucepan.)
Add onions and sauté for about 8 minutes, stirring occasionally and adjusting heat as necessary so that the onions are translucent at the end of the cooking time.
Add garlic and sauté for one additional 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)