Valleybrink Road | Recipes | Butternut Squash, Cannellini Bean, and Kale Soup | Makes 4 servings 2-3 tablespoons olive oil + more for finishing 1/2 yellow onion, diced 2 cups butternut squash, cut into small cubes 3 sage leaves 1 bay leaf 1 can of cannellini beans, rinsed and drained 3-4 cups homemade chicken st.

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Butternut Squash, Cannellini Bean, and Kale Soup
Steps
1
2
3
4
Description

This hearty winter soup comes together quickly and is so comforting with a toasted piece of country bread. 

Get Started
Step 1

Place the olive oil in a soup pot over medium heat. Add the onion, butternut squash, sage leaves, bay leaf, and some sea salt and black pepper. Cook until tender, about 10-15 minutes. If onions start to brown, reduce heat and continue to stir the vegetables.

Next Step
2
Step 2

Once the onion and butternut squash are tender, add your drained cannellini beans, the chicken stock, and a parmesan rind if you are using (adds some richness and umami flavor to the soup). 

Next Step
3
Step 3

Next, add the kale. Bring to a boil and then reduce heat and cook for another 10-15 minutes. Taste and season with sea salt and black pepper. Remove parmesan rind, bay leaf, and sage leaves before serving.

Next Step
4
Step 4

Top with olive oil. I like to serve it with country bread toasted and finished with some olive oil and sea salt. You can also finish it with some freshly grated parmesan cheese if you like. Enjoy!

Done!
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Ingredients
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Shopping List
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Makes 4 servings

  • 2-3 tablespoons olive oil + more for finishing
  • 1/2 yellow onion, diced
  • 2 cups butternut squash, cut into small cubes
  • 3 sage leaves
  • 1 bay leaf
  • 1 can of cannellini beans, rinsed and drained
  • 3-4 cups homemade chicken stock
  • 1/2 small bunch kale, stems removed, and thinly sliced
  • parmesan rind (optional)
  • sea salt
  • black pepper