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 for nondairy*)
1/3 cup grated parmesan cheese, plus more for garnish
1-2 TBSP fresh sage leaves, finely chopped
toasted pumpkin seeds for garnish (optional)
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 springs, and stir in heavy cream, parmesan cheese, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional parmesan cheese, if desired.
*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 will to combine.
To store, refrigerate leftover soup in an airtight container up to 4 days. Freeze up to 3 months.
Source: dishingouthealth.com
