Butternut Squash, Kale, and White Bean Soup


2 tablespoons extra-virgin olive oil

1 large onion, chopped

3 celery stalks, chopped

1 small butternut squash, peeled, seeded and cubed

8 cups chicken stock or vegetable stock

2 to 3 tablespoons chopped fresh rosemary

3 to 4 cups cooked cannellini beans

2 to 3 cups chopped kale

freshly ground black pepper

sea salt


Heat the olive oil in a 6-quart pot over medium heat. Add the onion and sauté for 5 to 10 minutes.

Add the celery, butternut squash, stock, and rosemary, cover and simmer for about 15 minutes, or until the squash is tender.

Add the cooked beans, kale, pepper and sea salt and simmer for 4 to 5 minutes more. Taste and adjust the salt and seasonings if necessary.

Yield: 6 to 8 servings

The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, pg 189

Patient Portal