Butternut Squash Soup with White Beans and Kale

Rated 4.7 out of 5
(3)
Read Reviews >

On a cold winter evening, there are few things as comforting as having a pot of soup simmering away on the stove. Serve this hearty soup with a crusty whole-grain bread for a satisfying vegetarian winter meal.

Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 to 6

Ingredients

  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 fennel bulb, cored and thinly sliced
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 butternut squash, peeled and cut into 1/2-inch (12-mm) dice
  • 1/4 cup (2 fl. oz./60 ml) white wine
  • 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
  • 1 can (28 oz./875 g) diced tomatoes
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig
  • 1 lb. (500 g) Tuscan kale, stemmed and coarsely chopped
  • Shaved Parmesan cheese for garnish (optional)

Directions

In a large pot over medium heat, warm the olive oil. Add the onion and fennel and sauté until translucent, about 4 minutes. Stir in the garlic and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the squash and continue to cook, stirring occasionally, until the squash is lightly golden all over, 5 to 7 minutes. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in 4 cups (32 fl. oz./1 l) water, the beans, tomatoes, rosemary and thyme. Bring to a boil, then reduce the heat to medium-low. Cook until the squash is tender, 20 to 25 minutes.

Remove the rosemary and thyme sprigs and discard. Stir in the kale and cover the pot. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Taste and season with more salt and pepper if desired.

To serve, ladle the soup into individual bowls and top with Parmesan shavings. Serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Packed with flavor! This soup was so delicious and healthy! Everyone loved this soup even my husband that doesn’t like butternut squash. Fennel really adds to this recipe!!!
Date published: 2021-11-16
Rated 5 out of 5 by from Healthy and delicious At first I was tempted to use broth instead of water, but I followed the recipe. I used chopped fresh herbs instead of whole sprigs, added a bit of cayenne pepper. Perfect with the "Dinner Rolls" I made (that recipe is also on this website).
Date published: 2020-03-03
Rated 4 out of 5 by from Delicious soup! I really enjoyed this soup! It was fun to make with beautiful nutrient-rich ingredients, and even more delightful to eat. This was my first time cooking with fennel bulb, and it was a little tricky to find, but the flavors blended really nicely. I’m so glad I tried this recipe. If you’re looking for a light but filling tasty soup recipe this is a great one.
Date published: 2018-10-28
  • y_2024, m_12, d_11, h_8
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_3
  • loc_en_US, sid_recipe.butternut-squash-soup-with-white-beans-and-kale, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 32ms
  • REVIEWS, PRODUCT