Name: Winter Minestrone Soup with Butternut Squash and Kale
Prep time: 15 min
Cook time: PT-491144H17M46S
Total time: PT-491144H17M46S
Cuisine: Italian‑inspired / Comfort
Ingredients: 2 Tbsp olive oil; 1 yellow onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cups butternut squash, peeled and cubed; 2 cloves garlic, minced; 1 Tbsp tomato paste; 1 (14 oz) can diced tomatoes (with juices); 6‑8 cups vegetable or chicken broth; 1 bay leaf; 1 tsp dried thyme; Salt and black pepper, to taste; 1 (15‑oz) can white beans (cannellini or navy), drained & rinsed; 1‑2 cups short pasta (like ditalini, small shells) — optional; 2 cups chopped kale (stems removed); Fresh parsley or basil for garnish; Grated Parmesan cheese for serving (optional)

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Winter minestrone soup with butternut squash and kale is a warm, hearty bowl of comfort that’s perfect for cold days. This veggie-packed soup is full of texture and flavor, with tender chunks of butternut squash, leafy kale, beans, pasta, and a savory tomato broth that pulls everything together. I love making a big pot and letting it simmer on the stove—it fills the house with rich, inviting aromas and keeps me nourished for days.

Why You’ll Love This Recipe

I love this soup because it’s deeply satisfying, nutritious, and incredibly flexible. The butternut squash adds natural sweetness, while the kale gives it a nourishing green bite. It’s cozy, comforting, and a great way to use seasonal vegetables. It’s also a one-pot meal that makes fantastic leftovers, and I can easily make it vegetarian or vegan depending on what I’m in the mood for. Winter Minestrone Soup with Butternut Squash and Kale

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion (chopped)
Garlic (minced)
Carrots (chopped)
Celery (chopped)
Butternut squash (peeled and cubed)
Diced tomatoes (canned, with juices)
Tomato paste
Vegetable or chicken broth
Canned white beans (cannellini or navy, rinsed and drained)
Short pasta (like ditalini or small shells)
Fresh or frozen kale (stems removed, chopped)
Dried thyme
Bay leaf
Salt and black pepper
Parmesan rind (optional, for added depth)
Fresh parsley or basil (for garnish)
Grated Parmesan cheese (for serving, optional)

Directions

I heat olive oil in a large pot over medium heat and sauté the onion, carrot, and celery until soft, about 5–7 minutes.
I add the garlic, tomato paste, and thyme, stirring for a minute until fragrant.
I stir in the butternut squash, diced tomatoes, broth, and bay leaf (and Parmesan rind, if using), then bring everything to a simmer.
I cook for about 15–20 minutes, until the squash is tender.
I add the beans and pasta and simmer until the pasta is al dente, about 8–10 more minutes.
I stir in the kale and cook for another 2–3 minutes, just until wilted.
I season with salt and pepper to taste, remove the bay leaf and rind, and serve hot with fresh herbs and grated Parmesan on top.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 35–40 minutes to cook, so I usually have it ready in just under an hour.

Variations

Sometimes I use spinach or Swiss chard instead of kale, or add zucchini if I have some on hand. I’ve also used chickpeas or lentils instead of white beans for variety. For a heartier meal, I stir in cooked sausage . To make it vegan, I skip the Parmesan and use a splash of lemon juice or nutritional yeast to brighten the flavor.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so I add a splash of broth or water when reheating. It also freezes well—just leave out the pasta and add it fresh when serving. Winter Minestrone Soup with Butternut Squash and Kale

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash for convenience. I just add it straight to the pot and adjust the cooking time slightly until it’s tender.

How do I keep the pasta from getting mushy?

I cook the pasta separately and add it just before serving if I plan to store leftovers. This keeps it from soaking up too much broth.

Is this soup gluten-free?

Yes, if I use gluten-free pasta or skip the pasta entirely. The rest of the ingredients are naturally gluten-free.

What can I use instead of kale?

Spinach, Swiss chard, or even cabbage work well. I adjust the cooking time depending on the green—more delicate ones cook faster.

Can I make this in a slow cooker?

Yes, I sauté the aromatics first, then transfer everything to a slow cooker (except the pasta and kale). I cook on low for 6–8 hours, then add the pasta and kale during the last 30 minutes.

Conclusion

Winter minestrone with butternut squash and kale is one of my favorite cold-weather meals—full of flavor, color, and wholesome ingredients. I love how comforting it is, and how easy it is to make a big batch to enjoy all week. Whether I’m serving it with crusty bread or just as it is, this soup always warms me up from the inside out.