Butternut Squash, Kale, and White Bean Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 248.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.0 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 10.8 g
  • Protein: 10.8 g

View full nutritional breakdown of Butternut Squash, Kale, and White Bean Soup calories by ingredient
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Number of Servings: 7


    2 tablespoons extra virgin olive oil
    1 large onion, chopped
    3 stalks celery, chopped
    1 small butternut squash, peeled, seeded, and cubed
    8 cups vegetable stock
    3 tablespoons chopped fresh rosemary
    3 cups cooked cannellini beans
    3 cups chopped kale
    freshly ground black pepper and sea salt to taste


Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; sautÚ for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender.

Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary.

Serving Size:áMakes 7 2-cup servings

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