Spicy Butternut Squash Soup
This Vegan Butternut Squash Soup is packed with flavor and sure to become a family favorite!
Ingredients
- 1/4 cup olive oil
- 1 cup onion (diced)
- 6 cloves garlic (minced)
- 2 lbs butternut squash (~8 cups once peeled and cubed)
- 4 cups vegetable broth
- 3 cups kale (chopped or cut into ribbons)
- 1 tbsp sage (fresh) (or 1 tsp dried)
- 1 14 oz can cannellini beans (drained, rinsed)
- 1/8 tsp cayenne pepper (optional)
- 1/4 tsp smoked paprika
- salt and pepper to taste
Instructions
- In a heavy-bottomed pot, combine olive oil, diced onions, butternut squash, and minced garlic over medium heat. Saute for a few minutes until the squash has softened.
- Add the broth and cook until the ingredients are tender (about 5 minutes). Blend everything using an immersion blender.
- Add the kale, sage, and beans. Season to taste with the cayenne, smoked paprika, salt, and pepper.
- Cover and simmer for 5 minutes before serving.
Notes
If you don't have an immersion blender, transfer the soup in batches to a blender and remove the center part of the lid to allow steam to escape. Blend on low and transfer back to the soup pot.
Use 1 tsp dried sage in place of the fresh.
Store in the fridge for up to four days, or in the freezer for 3-6 months.
Nutrition Facts
Spicy Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 141
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 486mg21%
Potassium 561mg16%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 14857IU297%
Vitamin C 56mg68%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.