Description
I adore how this recipe for butternut squash and tomato soup balances creamy undertones (love me some cashew cream!) with plenty of chunky texture. Why choose one?! With nourishing squash, hearty beans, kale, and fire roasted tomatoes, this healthy soup is crazy delish and filling. And get this--it packs in 6 different kinds of veggies!
Ingredients
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- 1/2 cup cashews, soaked
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 3 ribs celery, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1 1/2 tsp kosher salt, divided
- 4 cloves garlic, minced
- 1 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (or 1/2 tsp if you want a kick)
- 1 14.5oz can fire-roasted tomatoes
- 3 1/2 cups peeled and diced butternut squash (1 lb)
- 1 16oz can butter beans (or cannellini beans), drained and rinsed
- 4 cups vegetable or chicken broth (I use Better Than Bouillon)
- 3 cups dino/lacinato kale, de-ribbed and chopped
- quality grated or shredded parmesan, for serving
Instructions
- Warm olive oil over medium heat in a large pot or 5-7 qt dutch oven. Once hot, add onion, celery, carrot and 1 tsp kosher salt. Cook for about 7 minutes, stirring often. Add garlic, thyme, and red pepper flakes. Cook another 3 minutes.
- Stir in tomatoes and their juices, squash, beans and 3 1/4 cups broth (we'll use the rest for blending cashew cream). Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Add kale and cook another 5 minutes, or until squash is fork tender.
- While soup cooks, drain cashews. Add to a blender or Nutribullet with remaining 3/4 cup broth. Blend until completely smooth and creamy. Stir into soup then season to taste with salt (I add another 1/2 tsp). Ladle into bowls are garnish with plenty of parmesan. Enjoy!