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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Butternut Squash and Kale Soup

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

5 from 3 votes

Print Pin Rate

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: comfort food, dairy free, healthy, soup, squash, Thanksgiving, vegan, vegetarian

Prep Time: 1 10

Cook Time: 25

Total Time: 1 35

Servings:

Calories: 191kcal

Author: Holly Gray

Ingredients

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

Instructions

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.
Stir in the garlic, thyme, and salt. Cook for 30 seconds then stir in the flour. Mixture will be thick and chunky.
Gradually add the vegan chicken broth, whisking until smooth.
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.
Stir in the chopped kale, then replace cover and continue cooking for an additional 10 minutes, until the squash and kale are tender
Remove from heat. Discard bay leaf then stir in heavy cream and sage.
Adjust seasoning to taste and serve hot.

Nutrition

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