Butternut Squash, Kale, and White Bean Soup

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• yellow onion 1
• celery ribs 2
• garlic cloves 5
• chili flakes ½ tsp
• butternut squash 1 lb
• thyme sprigs 8
• Great Northern Beans 1 can
• lacinato kale 4 cups
• lower-sodium vegetable broth 4 cups
• water 2 cups
• smoked paprika ¾ tsp
• kosher salt 1 tsp
• black pepper ½ tsp
• heavy cream 0.33 cup
• Parmesan cheese 0.33 cup
• fresh sage leaves 1-2 tbsp
• toasted pumpkin seeds

1. 1

   Heat extra-virgin olive oil in a large soup pot or Dutch oven over medium. Once hot, add yellow onion and celery ribs ; cook 8 minutes , until soft. Stir in garlic cloves , chili flakes , butternut squash , and thyme sprigs ; cook 4-5 minutes , until aromatic.
2. 2

   Add Great Northern Beans , lacinato kale , lower-sodium vegetable broth , water , smoked paprika , kosher salt , and black pepper ; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes , or until squash is tender.
3. 3

   Remove thyme sprigs, and stir in heavy cream , Parmesan cheese , and fresh sage leaves . Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.