40-minute butternut squash, white bean, and kale soup

Points® value
Total Time
40 min
5 min
35 min
This healthy, veggie-packed soup is a great choice if you're trying to eat more plant-based. To keep the recipe as quick as possible, make sure the butternut squash is cut into 1/2-inch pieces and the onion is diced so they’ll cook quickly and evenly in this hearty soup. Also, look for 8-ounce bags of stemmed and chopped kale in the salad green section of the produce department. Consider picking up a second can of beans as you might need some of it to get to the recommended 1 3/4 cups. To make this soup even heartier, add your favorite whole grain (for vegetarians) or a small amount of cooked, shredded chicken or cooked, chopped bacon.


Fat-free reduced sodium chicken broth

10 cup(s)

Raw butternut squash

3 cup(s), peeled, seeded and diced

Canned white beans

1¾ cup(s), drained and rinced

Red onion

½ cup(s), chopped

Dried thyme

1 tsp

Dried sage

½ tsp

Table salt

½ tsp

Black pepper

½ tsp


8 oz, packed, stemmed and chopped


  1. In a large saucepan, combine broth, butternut squash, beans, onion, thyme, sage, salt and pepper. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 minutes.
  2. Stir in kale. Cover and continue simmering, stirring occasionally, for 20 minutes, until kale and butternut squash are tender.
  3. Serving size: 3 cups