Ingredients
Equipment
Method
Sauté
- Heat a Dutch oven over medium heat and sauté the onion in olive oil for 5 minutes until softened. Add the garlic and cook for 30 seconds, stirring so it becomes fragrant and doesn’t brown.
Simmer the soup
- Add the butternut squash, vegetable broth, and dried thyme to the pot. Simmer for 20 minutes at a gentle bubbling until the squash is tender and easily pierced with a fork.
Thicken with mash
- Mash part of the squash against the pot with the back of a spoon to thicken the broth. Stop when the soup looks velvety but still has some chunky bits.
Finish with beans and kale
- Stir in the white beans and chopped kale. Simmer for 5 minutes until the kale wilts and the beans are hot throughout.
Portion
- Season with salt and pepper to taste, then ladle the soup into mason jars. If serving later, leave the kale out of the jars until reheating to keep it vibrant.
Notes
Pro tip: Mash only part of the squash so the soup stays creamy while still having texture. For storage, refrigerate mason jars up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not ideal because kale can soften too much, but you can freeze without kale and stir in fresh kale during reheating. For a dietary swap, use no-salt-added broth and beans if you want to lower sodium.