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
- 1/4 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F. Roast butternut squash on a baking sheet for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add roasted squash, vegetable broth, salt, and pepper. Simmer for 15 minutes.
- Use an immersion blender or transfer to a blender to puree until smooth.
- Add kale and cook for another 5 minutes until wilted. Stir in cream if using.
- Serve hot, garnished with herbs or a swirl of cream.
Notes
- For vegan version, omit the cream or use coconut milk.
- Roasting enhances the sweetness of the squash.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
