Source:
Time: 60 minutes
20 minutes - Prep time
40 minutes - Cook time
Gear:
1 5 to 7-qt Dutch oven, cocotte, or stock pot
Optional - immersion blender
Ingredients:
2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
½ tsp. chili flakes
1 lb. peeled and cubed butternut squash
8 thyme sprigs
1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
4 cups stemmed and roughly chopped lacinato kale
4 cups lower-sodium vegetable broth
2 cups water
¾ tsp. smoked paprika
1 tsp. kosher salt
½ tsp. black pepper
1 to 2 Tbsp. finely chopped fresh sage leaves
Toasted pumpkin seeds for garnish (optional)
Directions:
1. Heat oil in a large soup pot or Dutch oven over medium.
2. Add onions and celery; cook 8 minutes, until soft.
3. Stir in garlic, chili flakes, butternut squash, and thyme sprigs.
- cook 4 to 5 minutes, until aromatic.
4. Add white beans, kale, broth, water, smoked paprika, salt, and pepper.
- increase heat to bring soup to a boil.
5. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
6. Remove thyme sprigs, and stir in sage.
7. Taste and adjust seasonings as needed.
Notes:
To serve:
Ladle soup into bowls and garnish with toasted pumpkin seeds and Parmesan cheese, if desired.
To Store:
Refrigerate leftover soup in an airtight storage container for up to 4 days.
To Reheat:
Gently reheat soup in a pot on the stovetop over medium heat.
You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
To Freeze:
Soup can be frozen for up to 3 months.
Freeze soup in an airtight freezer-safe storage container.
Let thaw overnight in the refrigerator before reheating.
