Name: Winter Minestrone Soup with Butternut Squash and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 3 cups butternut squash, peeled and cubed; 1 can (14.5 oz) diced tomatoes; 1 tbsp tomato paste; 6 cups vegetable broth; 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed; 2 cups kale, stems removed and chopped; 1 tsp dried oregano; 1/2 tsp dried thyme or rosemary; 1 bay leaf; Salt and black pepper, to taste; Optional: 1 cup small pasta (like ditalini); Optional: chopped fresh parsley, grated Parmesan cheese for topping

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Winter Minestrone Soup with Butternut Squash and Kale is a hearty, veggie-packed soup that’s perfect for cold days when I want something nourishing and comforting. It’s rich with flavor from seasonal vegetables, beans, and herbs, all simmered together in a savory tomato broth. I love how every spoonful feels like a warm hug.

Why You’ll Love This Recipe

I love this minestrone because it’s deeply satisfying without being heavy. The butternut squash adds a natural sweetness, the kale brings texture and earthiness, and the beans make it filling enough to be a meal on its own. It’s also a great way to use up vegetables I already have and makes plenty for leftovers. 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
Onion, chopped
Carrots, diced
Celery, diced
Garlic, minced
Butternut squash, peeled and cubed
Diced tomatoes (canned or fresh)
Tomato paste
Vegetable broth
Cannellini beans or kidney beans
Kale, stems removed and chopped
Dried oregano
Dried thyme or rosemary
Bay leaf
Salt and black pepper
Optional: small pasta (like ditalini), fresh parsley, Parmesan cheese for topping

Directions

I heat olive oil in a large pot and sauté the onion, carrots, and celery until soft.
I stir in the garlic and cook for another minute, then add the butternut squash and tomato paste.
I pour in the diced tomatoes and broth, then add the herbs, bay leaf, salt, and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the squash is tender.
I stir in the beans and kale, letting the kale wilt for another 5–10 minutes.
If I’m using pasta, I add it in the last 10 minutes of cooking or cook it separately and stir it in at the end.
I remove the bay leaf, adjust seasoning, and serve hot with optional grated Parmesan.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 35 minutes to cook.

Variations

Sometimes I add zucchini, potatoes, or green beans for more variety. I’ve also made it with spinach instead of kale or added ground turkey or sausage for extra protein. When I want a little heat, I sprinkle in red pepper flakes. For a gluten-free version, I skip the pasta or use a gluten-free variety.

Storage/Reheating

I store the soup in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. If it thickens too much, I just add a splash of broth. It also freezes well—I let it cool, store in containers, and thaw overnight before reheating. Winter Minestrone Soup with Butternut Squash and Kale

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen squash and it works great. It cooks a little faster, so I just check for doneness earlier.

Is pasta necessary in minestrone?

Not at all. It’s traditional in some versions, but I often skip it or add cooked pasta separately so it doesn’t soak up too much broth.

What beans work best?

I usually go with cannellini or kidney beans, but chickpeas or great northern beans work well too.

Can I make this in a slow cooker?

Yes. I add all the ingredients except the kale and pasta to the slow cooker and cook on low for 6–7 hours. I stir in the kale and cooked pasta in the last 30 minutes.

How can I make it richer in flavor?

I sometimes add a Parmesan rind during simmering or finish with a drizzle of olive oil and fresh herbs. A splash of balsamic vinegar also deepens the flavor.

Conclusion

Winter Minestrone Soup with Butternut Squash and Kale is the kind of cozy, nourishing meal I turn to all season long. It’s packed with flavor, loaded with veggies, and endlessly customizable. Whether I’m meal prepping or just want a warm, hearty bowl of soup, this one always satisfies.