Squash White Bean Soup

Kabocha needs its time to shine. It is the best squash to ever exist and quite literally one my top 5 favorite foods

This squash and white bean soup is everything I love in a meal, creamy, bright, comforting, and feels decadent but nourishing. It freezes beautifully and makes the perfect drop-off meal for a friend who’s sick or in postpartum. It’s naturally dairy-free with cashew milk, but you can easily swap in cream and add whatever protein you love.

Creamy, cozy, bright, and loaded with veggies.

Ingredients

• 1 yellow onion, diced small

• 3 garlic cloves, minced

• 32 oz broth (any kind)

• 1 cup cashew milk or heavy cream

• Homemade cashew milk: blend ½ cup cashews + 1 cup water

• Juice of 2 lemons

• ½ bunch fresh dill, chopped

• 6 collard green leaves, chopped

• 1 can great northern beans, drained & rinsed

• 1 small kabocha squash, seeds removed & cut into small chunks

• Optional: extra protein (I used Daring chicken)

Instructions

1. Sauté aromatics:

In a large pot, heat a little oil over medium. Add onion and cook until soft, about 5–7 minutes. Add garlic and cook 1 more minute. season with a pinch of salt.

2. Add squash & broth:

Stir in the kabocha squash and pour in the broth. Add a good pinch of salt then bring to a boil, then reduce heat and simmer until squash is tender (about 15–20 minutes).

3. Add greens & beans:

Add the collard greens and great northern beans. Simmer another 5–10 minutes until greens soften.

4. Make it creamy:

Stir in the cashew milk (or heavy cream), lemon juice, and chopped dill. Heat through on low—don’t boil after adding the cream.

5. Season:

Add salt, pepper, and extra lemon or dill to taste.

6. Optional protein:

Add cooked Daring chicken or any preferred protein at the end to warm through.

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