Butternut Squash, Kale and White Bean Soup

4.98 from 107 votes
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Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.Butternut squash soup in a white bowl topped with pumpkin seeds and Parmesan

This post is sponsored by Staub, who I’m incredibly excited to be partnering with this year. Staub Cast Iron cookware is the secret to serving impressive, restaurant-quality dishes through every season. As always, all thoughts and opinions are my own. 

January brings a renewed sense of optimism and vitality for the year around. It’s the perfect opportunity to set new intentions, revisit goals and ambitions, and update your repertoire of recipes.

And, if you’re also looking to increase your intake of veggies, this soul-soothing soup will leave you feeling victorious.

It’s a recipe I love for its wholesome ingredients and versatility.

A hearty blend of butternut squash, aromatics, greens, and beans will warm you from the inside out. Especially served with a little extra Parmesan and some warm bread for dunking.

To ensure the soup cooks evenly, I use my gorgeous grenadine Staub 7-qt Cast Iron Cocotte. Staub products have been staples in my kitchen for years, as their design and functionality is truly unrivaled. 

Staub’s craftsmanship is committed to excellence, and their high-quality products are truly made to last a lifetime. And the ability of Staub cocottes to transfer from the stovetop to the dinner table makes them true cookware saviors. 

How to Make Butternut Squash, Kale and White Bean Soup

All you need is 40 minutes + 1 pot to make this comforting soup. 

Plus, it’s freezer-friendly and makes for some of the BEST leftovers. 

The IngredientsRecipe ingredients in separate bowls on a white board with labels

  • Butternut Squash: A golden jewel of winter produce, butternut squash is wonderfully sweet, nutty, and nutrient-dense. It pairs beautifully with the rustic flavors of this soup. You need 1 lb. of peeled and cubed squash, which amounts to one small squash.
    • For convenience, you can also purchase the containers of peeled and pre-sliced squash.
  • Kale: Packed with fiber and immune-supportive vitamins, kale helps create an impressive nutrition profile for this soup. If you’re not a fan of kale, you can use chard, escarole, or even spinach instead.
  • White Beans: For a one-two punch of protein and fiber, use any white bean you like or have on hand! For example, Great Northern Beans, navy beans, or chickpeas. 
  • Onion: You need one medium yellow onion, which you can swap for shallots or sweet onion.
  • Garlic: I love to REALLY amp up the garlicky goodness of this soup with 5 cloves. You can certainly adjust this amount to your taste preferences.
  • Broth: If making vegetarian, use vegetable broth. Otherwise, chicken broth also works great.
  • Heavy Cream: To create a luxuriously creamy finish, just 1/2 cup of heavy cream does all the heavy lifting. Alternatively, you can use cashew cream or full-fat coconut milk.
  • Smoked Paprika: A little smokiness balances the sweetness of the butternut squash. 
  • Cheese: Savory, salty Parmesan is sprinkled in at the end for richness. 
  • Herbs: I love using a rustic winter herb, such as rosemary or sage, combined with fresh thyme. This soup has a lovely herbaceous backbone, which relies on fresh over dried herbs. 

The Directions

Step 1: Sauté Aromatics

Heat oil in a Staub 7-qt Cast Iron Cocotte over medium. Once hot, add onions and celery; cook 8 minutes, until soft.

Next, stir in garlic, chili flakes, butternut squash, and fresh thyme sprigs; cook 4 to 5 minutes, until aromatic.Onion, celery, garlic, and butternut squash sautéing in a pot

Step 2: Simmer Soup

Add kale, white beans, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a low boil. Reduce heat and simmer, uncovered, until the squash is tender, about 25 minutes. Kale, beans, and broth being added to a soup pot

Step 3: Stir in Cream, Cheese, and Herbs

Remove thyme sprigs, and stir in heavy cream, Parmesan, and rosemary or sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired. Finished soup simmering in a red cocotte

Tools to Make this Soup

  • Staub Cast Iron Cocotte: For an elegant transition from stovetop to table, I use my Staub 7-qt Cast Iron Cocotte. The cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. Plus, the smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction, and halogen.
  • Chef’s Knife: A sharp chef’s knife will especially come in handy for cutting the butternut squash. I personally love my Zwilling Pro Le Blanc Chef’s Knife, which is a reliable, sturdy knife for all veggie chopping endeavors. 

Serving Suggestions:

I love serving this soup with crusty bread for dunking. It also pairs well with many other light + flavorful dishes. Here are a few of my favorites:

How to Store and Reheat:

  • To Store. Refrigerate leftover soup in an airtight storage container for up to 4 days. For leftovers with a longer lifespan, use the Zwilling Fresh & Save storage containers, which keeps food fresh up to five times longer.
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. 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.

Squash, kale, and white bean soup in a white bowl with a spoon resting on the right side

More Vegetarian Soup Recipes to Try:

Tuscan Creamy Gnocchi Soup

Instant Pot Vegetable Soup

Nourishing Chickpea and Rice Soup

If you give this butternut squash, kale, and white bean soup a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

4.98 from 107 votes

Butternut Squash, Kale, and White Bean Soup

Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5

Equipment

  • 1 5 to 7-qt Dutch oven, cocotte, or stock pot

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced
  • 1/2 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
  • 3/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/3 cup heavy cream (sub cashew cream*)
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 to 2 Tbsp. finely chopped fresh sage leaves
  • Toasted pumpkin seeds for garnish (optional)
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Instructions 

  • Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.
    Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
  • Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
  • Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

Notes

*To make homemade cashew cream, pour 2/3 cup boiling water over 1/3 cup raw cashews. Let sit while the soup cooks. When ready to stir in the cream, transfer mixture to a blender and blend until smooth. Pour cashew cream into soup and stir well to combine. 
 
  • 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.

Nutrition

Serving: 2cups | Calories: 332kcal | Carbohydrates: 45g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 5g | Sugar: 13g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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60 Comments

  1. Haley says:

    This soup is my new obsession! Absolutely delicious 😍

  2. Karen D says:

    5 stars
    This is divine ! So easy. Incredibly tasty and very healthy. Thank you for sharing 🙏💜

  3. Katherine says:

    5 stars
    This is really, REALLY good. I made it for my lunches for the week, and each day I’d think, “Wow this is so good!” Back to make it a second time this month. The only thing I am changing this round is to wait for the last 10 minutes to add the beans. The first time the beans had disintegrated into mush by the end, which maybe was intentional for the texture.

  4. Gail says:

    5 stars
    My husband and I liked this recipe-such a great way to get our veggies. This was the first time that I’ve cooked butternut squash, and the recipe was simple with few dishes. I subbed collard greens for the kale, as they were less expensive. Also, to save some calories, I used 1% milk and cornstarch, instead of half and half. Thanks for the recipe; we will be eating this again.

  5. Maria Usher says:

    5 stars
    Insanely good!

  6. Cindi says:

    5 stars
    I’ve been trying to get more veggies in my diet. This recipe was absolutely perfect. There was the sweetness from the squash, smokiness from the paprika, spice from the red peppers, and some savory with the parm and garlic. Delicious. I did add more salt and chicken broth base at the end. But it was incredible. My husband, who’s not that into vegetables, loved it as well. Thank you!

  7. AmyMax says:

    5 stars
    Delish! I used a bit more onion, a little less cream, and some carrots to make up for the sweetness that was lacking in my home-grown, underripe squash. Yummers!

  8. Sara says:

    5 stars
    This is the third time I have made this soup now. I’ve made it once with heavy cream and once with coconut milk—both have been delicious. I do use seasoned chicken bouillon with just a little added salt, and I think it has given a big flavor boost. My whole family devours this! It’s a brilliant recipe and a definite keeper.

  9. Door County Mom says:

    5 stars
    I’ve made this soup two times now, and both times it was a WINNER! I used turkey broth both times. The second time I sauteed the onion, garlic, and celery then decided to throw it into a crockpock. It worked! A few hours later, I had amazing soup! In the crockpot the night before I threw in water, salt, and a turkey leg. This morning I added the ingredients (as I mentioned, some were sauteed) and let the crockpot do its job. It’s 2:30 pm and I just enjoyed a perfect soup! This time less parm (see my earlier comment) and it did not overpower the soup. So happy to have this as it is exactly 2 degrees outside here in Wisco!

    1. Jamie Vespa says:

      Hey there! Glad you enjoyed this recipe and were able to modify it in a way that suits you. Stay warm.