Butternut Squash Kale White Bean Soup Recipes

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BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)



Butternut Squash, White Bean and Kale Ragout (Vegan) image

This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

Provided by liz_wasinger

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs butternut squash
2 tablespoons vegan margarine
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
coarse sea salt

Steps:

  • 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
  • 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
  • 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  • 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

BUTTERNUT SQUASH AND KALE SOUP



Butternut Squash and Kale Soup image

The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.

Provided by Marlena

Categories     Greens

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 -3 cups butternut squash, peeled and cubed
3 -5 leaves kale, removed from the stems and cut in strips
1/2 onion, chopped
1 garlic clove, minced
3 -5 cups vegetable broth or 3 -5 cups chicken broth
salt and pepper, if needed

Steps:

  • If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
  • Otherwise, just dump all ingredients except salt and pepper in a pot.
  • Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
  • Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.

Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9

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