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.