Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chopped kale
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, bake for 25-30 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add roasted squash, vegetable broth, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes. Add white beans and chopped kale, cook until kale is wilted.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning if needed. Serve warm.
Notes
- For a creamier texture, add a splash of coconut milk before blending.
- Leafy greens can be replaced with spinach or Swiss chard for variation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg