Roasted Squash Soup with Kale and White Beans

I will forewarn you now, this isn’t the best soup recipe. I think I over did it with the rosemary and I am not sure how I feel about Trader Joe’s frozen kale…Regardless, I will share and maybe you’ll have some insight on how to make this dish even better.


  • butternut squash, roasted
  • 1/2 large onion, rough chop
  • 2 stalks of celery, rough chop
  • 1 tsp of rosemary (*use 1/4-1/2 tsp!)
  • 1 carton of veggie broth
  • 1 c frozen kale
  • 1 can of cannelini beans
  1. Saute onion and celery until fragrant. Add the rosemary. Continue to stir until soft
  2. Add the squash and broth. Bring to a boil
  3. Once everything is tender, blend with an emersion blender
  4. Bring to a simmer and add the kale and beans
  5. Salt and pepper to taste


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