Butternut Squash, Kale, and White Bean Soup

• khẩu phần: 5 servings
• thời gian hoạt động: 15 minutes
• tổng thời gian: 55 minutes

Nguyên liệu

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*)

1/3 cup grated Parmesan cheese, plus more for garnish

1 to 2 Tbsp. finely chopped fresh sage leaves

Toasted pumpkin seeds for garnish (optional)

Hướng dẫn

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 sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.

Dinh dưỡng

• Kích thước Khẩu phần: 2 cups
• Calo: 332 kcal
• Tổng Chất béo: 16 g
• Chất béo bão hòa: 5 g
• Natri: 800 mg
• Tổng Carbohydrate: 45 g
• Chất xơ: 5 g
• Tổng Đường: 13 g
• Chất đạm: 11 g