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.
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.
Vegan Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 141Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 14857IU297%
Vitamin C 56mg68%
* Percent Daily Values are based on a 2000 calorie diet.