This isn't just any soup; it's a creamy, hearty hug in a mug! It's packed the sweet, nutty flavor of roasted squash, the earthy bite of fresh kale and protein-rich beans to keep you full and satisfied. It's the perfect weeknight meal that proves healthy and delicious can absolutely go hand-in-hand. Get ready to cozy up - your new favorite fall soup recipe is here!

INGREDIENTS

2 tbsp extra-virgin olive oil

1 medium yellow onion, finely chopped

2 celery ribs, finely chopped

5 garlic cloves, minced

1/2 tsp chili flakes

1 lb. peeled and cubed butternut squash

8 thyme sprigs

1 (15 oz) can Great Northern Beans, rinsed and drained (or chickpeas)

4 cups stemmed and roughly chopped kale

4 cups lower-sodium vegetable broth

2 cups water

1/4 tsp smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/3 cup heavy cream

 1/3 cup grated parmesan cheese, plus more for garnish

1 to 2 tbsp finely chopped fresh sage leaves

Toasted pumpkin seeds, for garnish (optional)

INSTRUCTIONS

1. Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions, and celery, cook 8 minutes until soft. Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes until aromatic. 

2. Add white beans, kale, broth, water, smoked paprika, salt and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender. 

3. Remove thyme sprigs, and stir in heavy cream, parmesan and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional parmesan cheese, if desired.