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Autumn Kale & Butternut Squash Soup
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  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
  • 2 cups butternut squash, chopped
  • 2 cups fresh kale, tough ribs removed and chopped
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red or green pepper, chopped
  • 1 can diced tomatoes
  • 5 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 15 oz can great northern beans, rinsed and drained
  • 4 cups vegetable broth
  • 2 Tbsp extra virgin olive oil
  • 1 pinch red pepper flakes
  • 1 tsp fresh ground pepper, to taste
  • 1 tsp salt, to taste
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, squash, bell pepper and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
  3. Pour in the broth. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid and add the great northern beans and the chopped kale. Continue simmering for 10-15 minutes, until the greens have softened to your liking.
  5. Remove the pot from heat, then remove the bay leaves. Taste and season with more salt and pepper if needed.
Recipe Notes

Recipe adapted from 

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