Kale White Bean Squash Soup

Prep Time 30 min Cook Time 1 hr, 30 Serves 5-6 servings     adjust servings

The perfect soup for Fall!


  • 4 cups white beans (measurement taken after hydrating)
  • 4 cups vegetable broth
  • 3 stalks celery, chopped
  • 4 carrots, chopped
  • 1 yellow onion, chopped
  • 1/2 a kabocha squash, roasted (butternut will probably work as well)
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1/2 tsp oregano
  • 5-6 leaves kale, stems removed and chopped
  • Salt to taste


  1. Preheat oven to 400.
  2. Cut the squash in half, remove the seeds, brush with oil and place on a lined baking sheet . Bake for about 45 minutes. You know it's done when you can easily stick a fork through the flesh. The recipe only calls for 1/2 the squash, so freeze the other half you don't use.
  3. If you have an Instant Pot , I cooked the squash on the manual setting for 7 minutes. Just cut the squash in half, scooped out the seeds, poke holes in the squash, and place it in the Instant Pot.
  4. In a large stock pot , combine all the ingredients, except the kale. Cook covered on medium heat for 1 1/2 hours. You can even add the skin from the squash since it's edible.
  5. Remove the soup from heat. Add the kale, cover and let stand for 20 minutes.
  6. Add more salt if necessary.


Recipe Notes

This should keep in the fridge for at least a week. It also freezes great. Enjoy!

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