- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups cubed butternut squash, 1 inch dice (1 lb; from 1/2 large squash or 1 small)
- 2 tbsp fresh rosemary, minced
- 3 13 oz boxes/cans white beans, not drained (preferably low sodium — see note)
- 3 cups vegetable or chicken broth
- 1/2 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 4 large handfuls chopped or torn kale
- Salt and pepper to taste
- To serve: grated parmesan, fresh herbs, extra virgin olive oil, aleppo pepper or red pepper flakes
- Heat olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion has softened and is slightly golden. Add garlic and rosemary and cook for another minute or so, taking care not to burn the garlic. Add the butternut squash and a pinch of salt and pepper, and cook a few minutes more. Add the beans and broth. Bring mixture to a boil, reduce heat to low and cover pot. Cook for approximately 20 minutes or until the butternut squash is fork-tender.
- Using an immersion blender straight in the pot puree a little bit of the soup to thicken it. You want to retain most of the texture of the beans and squash. Alternatively, ladle 2 cups of the soup into a blender and puree. Return to the pot. Add the smoked paprika and nutmeg and stir to combine. Taste for seasoning and adjust accordingly.
- Add the kale and cover the pot, cooking for a few more minutes until the kale is tender.
- Divide among bowls and serve with desired toppings and crusty bread. I like a drizzle of olive oil, grated parmesan, fresh herbs and a pinch of Aleppo pepper. Enjoy!
This recipe calls for adding the canning liquid along with the beans, so I do recommend using low sodium beans here so you can control the saltiness. If you do not have low sodium on hand, fear not — just taste as you go and take care with any additional salt you add.