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You'll love this vegan soup so much you'll make it all winter!

White Bean, Squash and Kale Soup Recipe
(serves 4)

1 tablespoon olive oil
1/2 onion, diced
salt and pepper
1 dried Thai chili
1 clove garlic, minced
1 cup cooked cannellini beans (or 1 small can)
1 cup cooked acorn squash (diced and roasted, you can follow the instructions here)
4 cups chicken or vegetable stock
1 large tomato, cored and diced
4 cups packed kale leaves, stems removed and roughly chopped

If you haven’t roasted your squash yet, do that first. Put them in a 400-degree oven for 15 minutes, then toss. Roast for another 10-15 minutes until a nice brown color is achieved.

Put a large sauce pan or soup pot on the stove on medium low heat. Add olive oil and onions along with a pinch of salt and pepper. Sweat onions, stirring regularly for 5 minutes or until they start to soften. Add garlic and chili flakes and continue sweating for another 3 minutes. Then add beans, squash, stock and the tomato and bring to a low simmer. Add kale and cook for 15 minutes. Taste and add salt and pepper if necessary. Serve with crusty bread.