Spicy Butternut Squash Soup Recipe
This Vegan Butternut Squash Soup is packed with flavor and sure to become a family favorite!
Servings: 8
Calories: 141kcal
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.1/4 cup olive oil, 1 cup onion, 6 cloves garlic, 2 lbs butternut squash
- Add the broth and cook until the ingredients are tender (about 5 minutes). Blend everything using an immersion blender.4 cups vegetable broth
- Add the kale, sage, and beans. Season to taste with the cayenne, smoked paprika, salt, and pepper.3 cups kale, 1 tbsp sage (fresh), 1 14 oz can cannellini beans, 1/8 tsp cayenne pepper, 1/4 tsp smoked paprika, salt and pepper to taste
- 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
Serving: 1cup | Calories: 141kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 486mg | Potassium: 561mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14857IU | Vitamin C: 56mg | Calcium: 101mg | Iron: 1mg