Description
A comforting Tuscan White Bean and Butternut Squash Soup featuring tender butternut squash, creamy cannellini beans, aromatic herbs, and fresh baby kale simmered to perfection in a rich vegetable or chicken stock. This hearty, savory soup is perfect for a cozy meal and can be customized to be vegan-friendly.
Ingredients
Scale
Vegetables and Herbs
- 1 small butternut squash, peeled, seeded, and large-diced
- 1 large yellow or sweet onion, minced
- 1–2 tsp fresh garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/8 tsp dried oregano
- 1 small lemon, juiced
- 1–1/2 cups baby kale leaves
Liquids and Oils
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 4 cups (32 oz) rich chicken or vegetable stock
Proteins and Canned Goods
- 1 (15 oz) can cooked cannellini beans, drained but not rinsed
Seasonings
- Kosher salt, to taste
- Freshly-ground black pepper, to taste
Instructions
- Heat the oil and caramelize squash: Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the diced butternut squash and cook, turning occasionally, until it begins to caramelize and soften, about 5 minutes. Transfer the squash to a plate.
- Sauté the onion: Add the minced onion to the pot and cook, stirring occasionally, until soft, translucent, and starting to brown, about 5-7 minutes.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add butter and herbs: Add the butter and, as it melts, stir in the dried thyme, rosemary, and oregano. Let cook for 1-2 minutes until the onions turn lightly golden and the herbs are fragrant.
- Combine squash, lemon juice, and stock: Return the caramelized butternut squash to the pot. Add the juice of one small lemon and the chicken or vegetable stock. Stir to combine.
- Simmer the soup: Cover the pot and bring the stock to a gentle boil, then reduce heat to low and simmer uncovered for about 15 minutes, allowing the flavors to meld and the squash to fully soften. Season with kosher salt and freshly ground black pepper to taste.
- Add beans and kale: Stir in the drained cannellini beans and baby kale leaves. Continue simmering for 3-5 minutes, until the kale is tender and the beans are warmed through. For delicate greens like spinach, add just before serving.
- Serve: Ladle the soup into bowls and serve warm with crusty bread on the side. Enjoy your comforting Tuscan White Bean and Butternut Squash Soup!
Notes
- To make this soup vegan, omit the butter entirely or substitute it with vegan butter or use all olive oil.
- One small lemon typically yields 2 to 3 tablespoons of juice; adjust the brightness of the soup according to your taste.
- For a twist, try substituting baby kale with spinach, Swiss chard, or your favorite tender greens.
- Use vegetable stock for a vegetarian or vegan version and chicken stock for deeper flavor if not avoiding meat.
- If you prefer a creamier texture, blend part of the soup before adding the beans and greens.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg
