Description
A comforting Tuscan-inspired soup featuring tender butternut squash, creamy white beans, and nutrient-packed baby kale, simmered in a flavorful herb-infused broth with a bright hint of lemon.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 small butternut squash, peeled, seeded, and large-diced
- 1 large yellow or sweet onion, minced
- 1–2 tsp fresh garlic, minced
- 1 Tbsp unsalted butter
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/8 tsp dried oregano
- 1 small lemon, juiced
- 4 cups (32 oz) rich chicken or vegetable stock
- Kosher salt and freshly-ground black pepper, to taste
- 1 (15 oz) can cooked cannelini beans, drained but not rinsed
- 1–1/2 cups baby kale leaves
Instructions
- Heat the oil: Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering.
- Cook butternut squash: Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 5 minutes. Transfer the butternut squash to a plate.
- Sauté onions: Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
- Add garlic: Add the garlic, and cook for another minute or two until fragrant.
- Melt butter and add herbs: Add the butter, and as it melts, stir in the dried thyme, rosemary, and oregano. Cook for another 1-2 minutes, allowing the onions to become lightly golden.
- Combine squash and liquids: Return the butternut squash to the pot, add the lemon juice and stock, and stir to combine.
- Simmer soup: Cover the pot, bring the stock just to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add beans and greens: Stir in the cannellini beans and baby kale leaves, then continue simmering until warmed through, about 5 minutes. If using more delicate greens like spinach, add them just before serving.
- Serve: Serve the soup warm with crusty bread and enjoy.
Notes
- Make it vegan by omitting the butter entirely, using all olive oil, or substituting vegan butter such as Earth Balance spread.
- One small lemon typically yields 2-3 tablespoons of juice; adjust the amount to your taste. Meyer lemons, if available, add a wonderful bright flavor.
- You can substitute baby kale with spinach, Swiss chard, or any tender green of your choice for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 5 mg
