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Cozy Healthy Fall Vegetable Soup with White Beans

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A hearty and creamy vegetable soup made with roasted butternut squash, carrots, white beans, and kale. This cozy fall soup is naturally vegan and gluten-free, perfect for meal prep and chilly days.

Ingredients

  • Butternut squash, peeled and cubed (about 3 cups)
  • Carrots, sliced into rounds (2 large)
  • Olive oil (2 tablespoons)
  • Salt and black pepper (to taste)
  • Yellow onion, diced (1 medium)
  • Garlic cloves, minced (4 cloves)
  • Celery stalks, diced (2 stalks)
  • Canned white beans, drained and rinsed (2 cans, 15 oz each)
  • Vegetable broth, low-sodium (4 cups)
  • Diced tomatoes, fire-roasted (1 can, 14.5 oz)
  • Kale, stems removed and chopped (3 cups, packed)
  • Dried thyme (1 teaspoon)
  • Smoked paprika (½ teaspoon)
  • Bay leaf (1)
  • Fresh parsley, chopped (2 tablespoons, for garnish)
  • Grated Parmesan cheese (for serving, optional)
  • Red pepper flakes (a pinch, for garnish, optional)
  • Crusty bread (for serving, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash into ½-inch pieces. Slice carrots into ¼-inch rounds. Toss squash and carrots with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, tossing halfway, until tender and golden.
  2. While vegetables roast, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion, celery, and a pinch of salt. Cook for 5-6 minutes until onion is translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Add drained white beans, diced tomatoes (with juices), vegetable broth, dried thyme, smoked paprika, and bay leaf to the pot. Stir, scraping up browned bits. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
  4. Add roasted squash and carrots to the pot. Stir gently. Simmer for another 10 minutes. Taste and adjust salt and pepper.
  5. Optional: For a creamier texture, use an immersion blender to pulse the soup 4-5 times, or blend 1 cup of soup in a regular blender and stir back in.
  6. Stir in chopped kale. Cook for 3-4 minutes until wilted and tender. Remove bay leaf. Adjust seasoning, adding a squeeze of lemon juice if desired.
  7. Ladle soup into bowls. Garnish with fresh parsley, Parmesan cheese, and red pepper flakes. Serve with crusty bread.

Notes

Roasting the squash and carrots is key for depth of flavor. Smoked paprika adds a subtle smokiness. For a quicker version, skip roasting and add raw vegetables directly to the pot, simmering 20-25 minutes longer. Soup tastes even better the next day.

Nutrition

Keywords: fall vegetable soup, white bean soup, healthy soup, vegan soup, gluten-free soup, butternut squash soup, kale soup

Find it online: https://lyrafeast.com/cozy-healthy-fall-vegetable-soup-with-white-beans/