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5 from 2 votes

White Bean, Kale + Roasted Butternut Squash Soup

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 5
Author: Lorie Yarro


  • 4 c vegetable broth low sodium or unsalted (chicken broth will work as well)
  • 2 small or 1 large butternut squash skinned and cubed
  • 2 medium sweet potatoes skinned and cubed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 1 medium yellow onion diced
  • 1 - 1 ½ c chopped kale fresh or frozen
  • 1 BPA free can or 2 cups cannelloni beans
  • 2 T olive oil
  • ½ T dried thyme
  • 3-4 garlic cloves minced
  • 1 teaspoon dried parsley
  • Sea Salt
  • Cracked Pepper
  • Fresh thyme for garnish optional


  • Preheat oven to 400°F.
  • Cut and chop vegetables as noted in ingredient list.
  • In a medium bowl, combine sweet potatoes and squash and toss with 1 T olive oil to coat evenly.
  • Arrange in a single layer on a parchment lined baking pan.
  • Roast for about 20-30 minutes or until tender.
  • In a large pot, heat 1 T olive oil over medium high heat.
  • Add in onion and minced garlic and heat until translucent and fragrant.
  • Add in carrots and celery and sauté for about 4-5 minutes.
  • Add in 3 ½ c of broth, thyme, parsley, sea salt and pepper to taste and heat at a low boil until carrots and celery are tender, about 10-20 minutes.
  • When carrots are tender, add in squash and sweet potatoes.
  • Heat for another 5 minutes.
  • Remove about 1 ½ c of the soup and transfer to a high powered blender along with ½ c vegetable broth.
  • Blend at high speed until smooth.
  • Transfer creamy mixture back to pot and stir well to combine.
  • Add in beans and kale and simmer on low for about 10 minutes or until ready to serve!


Garnish with freshly baked whole grain croutons or even just sliced toasted bread, parsley or fresh thyme.