Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 bunch kale, chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper, then roast until tender, about 25 minutes.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add roasted squash, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add kale and white beans; cook until kale is wilted, about 5 minutes.
- Use an immersion blender to puree part of the soup for a creamy texture, or leave chunky as preferred. Season to taste.
Notes
- For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg