Butternut Squash and Kale Soup ~

A rich and comforting plant-based soup, perfect for a chilly day!

Serve with a side of crusty bread for dipping.

Butternut Squash and Kale Soup ~ A rich and comforting plant-based soup that's easy to make and packed with flavors of the season!

Table of Contents

Butternut Squash Kale Soup Recipe

I like this recipe because it’s a delicious soup packed with seasonal flavor, and you just can’t beat a big pot of soup on a cold weather day.

I debated on whether to title this recipe as a hearty soup, a stew, or even a chowder. It has elements of all three. It’s a brothy soup with the chunkiness of a stew and a slight creaminess of a chowder. Whatever you call it, this squash and kale stew/soup/chowder is sure to hit the spot!

Ingredients for Butternut Squash and Kale Soup

You will need the following:

1 tablespoon vegan butter
2 tablespoons yellow onion, finely chopped
2 teaspoons garlic, minced
1/2 teaspoon fresh thyme, finely chopped
1/2 teaspoon salt
2 tablespoons all-purpose flour
4 cups vegan chicken-style broth
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 bay leaf
4 cups curly kale, destemmed and roughly chopped
1/4 cup vegan heavy cream
2 teaspoons fresh sage leaves, chopped

Ingredient Notes

Vegan Butter – Olive oil can also be used.
Yellow Onion – The mild flavor of yellow onions is ideal for this soup.
Fresh Herbs – Fresh thyme and sage add a satisfying seasonal aroma.
Salt – The amount given is a guideline and is easy to adjust for personal preference or dietary restrictions.
Chicken-Style Broth – Vegetable broth also works well
Butternut Squash – For convenience, I use already-cubed butternut squash from the grocery store.
Kale – This butternut squash soup pairs well with various leafy greens. I used kale because I had a bunch in the fridge that I needed to use or lose. Swiss chard or baby spinach are also good options for this soup.
Vegan Heavy Cream – I used Silk brand. IIf dairy-free heavy cream in not available, coconut milk is a fine substitute.

How to Make Butternut Squash and Kale Soup

STEP ONE: Set a large pot over medium-high heat and add the butter. When the butter is melted, add the onion. Cook for 3 minutes, stirring frequently, until softened.

STEP TWO: Stir in the garlic, thyme, and salt. Cook for 30 seconds then stir in the flour. Mixture will be thick and chunky.

STEP THREE: Gradually add the vegan chicken broth, whisking until smooth.

STEP FOUR: Add butternut squash and bay leaf. Bring just to a boil then reduce the heat to low. Cover and simmer for 10 minutes, until the squash begins to soften.

STEP FIVE: Stir in the chopped kale, then replace cover and continue cooking for an additional 10 minutes, until the squash and kale are tender

STEP SIX: Remove from heat. Discard bay leaf then stir in heavy cream and sage.

STEP SEVEN: Adjust seasoning to taste and serve hot.

Optional Toppings and Add-Ins

This soup is pretty hearty already, but if you want to bulk it up even further, try adding one or more of these ingredients:

White or Brown Rice
White Beans – Add a can of Cannellini beans, navy beans, or Great Northern beans, rinsed and drained.
Brown Lentils – Green or red lentils are not recommended since they require a longer cooking time.
Vegan Parmesan Cheese – Add a sprinkle just before serving.
Fresh Rosemary – For added earthiness, rosemary can be added along with the thyme in Step #2.
Red Pepper Flakes – For those who like a little heat.

Storage

Leftovers should be brought to room temperature and then stored in an airtight container in the refrigerator.

More Vegan Soups You’ll Love!

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