Butternut Squash Soup with White Beans and Kale
This Butternut Squash, Kale, and White Bean Soup comes together quickly in the Instant Pot. It is chock full of vegetables and nourishing bone broth, making it the perfect cozy weeknight meal!
There is nothing better than a hearty soup that comes together in a flash. This Butternut Squash, Kale, and White Bean Soup has all kinds of healthy goodness packed into it: protein, vegetables, beans, and broth. It’s the perfect standalone meal to warm you up this Fall or Winter.
Butternut Squash, Kale, and White Bean Soup Ingredients
Bone Broth
Ground Pork
Butternut Squash
Navy Beans
Lacinato Kale
Onion
Garlic
Olive oil
White wine vinegar
Salt & pepper
What Kind of Beans to Use
I found that dried navy beans work the best in this soup. They are small and cook quickly- just 3 minutes in the Instant Pot! They help to create a creamy consistency. Be sure to soak the beans with some salt for 6-8 hours before making the soup.
If you don’t have time to soak your beans, you can substitute canned beans. Great Northern or cannellini beans will work great. Drain the beans and add them in after pressure cooking so they don’t disintegrate.
What Kind of Kale Should I Use
Lacinato kale, also known as dino kale, is my favorite kale to use in soups. It is sturdy and holds up even when reheating. All you have to do is de-stem each leaf, tear or chop the remaining pieces, and add it in after pressure cooking. The kale will soften but hold its shape.
If you can’t find dino kale in grocery stores near you, any other variety of kale should still work. If kale isn’t your thing, you can use spinach instead. Be prepared for the spinach to wilt significantly.
If You Don’t Eat Pork
I love the flavor pork adds to this soup, but if you don’t eat pork you could use ground turkey or chicken. If going this route, be sure to buy dark meat turkey for more depth of flavor. If you don’t eat meat at all, you can always omit it entirely for a vegetarian version of the soup.
Is Bone Broth Necessary
I make all my soups with bone broth. I find that it is a simple way to get extra protein and nutrients into a meal, all while adding extra flavor and depth. If you are interested in making it homemade, I have recipes for both pork and beef bone broth.
Bone broth can be found at many grocery stores if you don’t want to make your own. However, if you can’t find bone broth or don’t want to use it, you can use your preferred stock of choice.
This Butternut Squash, Kale, and White Bean Soup is something that has made its way into our regular rotation. When you’re looking for something that both tastes good and is good for you, nothing is better. It is hearty and simple to throw together, and I’m sure a side of crusty bread would only up the coziness factor. Please let me know if you’ve tried it and how it went for you!
Butternut Squash, Kale, and White Bean Soup
Ingredients
- 1 pound ground pork
- 32 ounces bone broth (chicken, pork, or beef)
- 3 cups butternut squash, peeled and chopped into ½” cubes
- 3/4 cup dried navy beans
- 1 bunch lacinato kale, destemmed and chopped into chunks
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 medium-large yellow onion, diced
- 4 cloves garlic, diced
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Soak beans for 6-8 hours or overnight. Drain and rinse before using.
- With the lid off, press the sauté button on the Instant Pot and use the “normal” level. Wait a minute for the metal insert to heat up, then add the olive oil, onion, and garlic stirring occasionally to prevent burning.
- Sauté until onions become translucent, about 5-8 minutes.
- Add ground pork, and cook until done.
- Add butternut squash, soaked beans, and bone broth. Secure the lid on top, and set the steam release valve to the sealing position.
- Press the pressure cook setting and cook for 3 minutes on high heat. After the timer goes off, manually release the pressure and take off the lid.
- Add kale and season with white wine vinegar, salt, and pepper.
Notes
Meat Options: Use dark meat ground turkey or ground chicken if you don't eat pork.
Beans: If you don't have time to soak your beans, substitute canned beans and add them in after pressure cooking so they don't disintegrate.
Kale: Lacinato "dino" kale holds up the best in soups, but you can use any variety of kale. If you don't like kale, use spinach instead.
Nutrition Facts
Calories
380Fat (grams)
16Sat. Fat (grams)
16Carbs (grams)
26Fiber (grams)
5Net carbs
21Sugar (grams)
3Protein (grams)
34Sodium (milligrams)
500Cholesterol (grams)
40