Creamy Butternut Squash and Kale Soup

Follow our step-by-step guide on how to make Creamy Butternut Squash and Kale Soup.

1. Step 1

   In a spacious Dutch oven, warm the vegetable oil over medium heat.

2. Step 2

   Toss in the diced onion and minced garlic, sautéing until the onion turns soft and translucent, which should take about five minutes.

3. Step 3

   Next, introduce the cubed butternut squash and sliced carrots to the pot.

4. Step 4

   Allow them to cook for roughly 15 minutes, stirring occasionally, until the squash starts to develop a golden-brown hue.

5. Step 5

   Pour in the vegetable broth and add the cubed red potatoes, along with salt, black pepper, and dried thyme.

6. Step 6

   Bring this vibrant mixture to a boil, then lower the heat and let it simmer gently until the vegetables are tender, which will take around 45 minutes.

7. Step 7

   Once the vegetables are cooked, fold in the chopped kale and rinsed great Northern beans.

8. Step 8

   Let everything simmer for an additional 10 minutes, or until the kale wilts to perfection.

9. Step 9

   For a creamy finish, transfer three cups of the soup to a blender, ensuring not to fill it more than halfway.

10. Step 10

    Cover the blender with a folded kitchen towel and pulse a few times before blending until smooth.

11. Step 11

    Return the silky purée to the Dutch oven, leaving the remaining soup chunky for texture.

12. Step 12

    Alternatively, for a quicker method, use an immersion blender to partially purée the soup right in the pot, creating a delightful blend of creamy and chunky goodness.

13. Step 13

    Enjoy this hearty soup that warms the soul and nourishes the body.