Servings: 5

2 Tbsp. extra-virgin olive oil 2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped 1 medium yellow onion, finely chopped
2 celery ribs, finely chopped 2 celery ribs, finely chopped
5 garlic cloves, minced 5 garlic cloves, minced
½ tsp. chili flakes ½ tsp. chili flakes
1 lb. peeled and cubed butternut squash or sweet potatoes 1 lb. peeled and cubed butternut squash or sweet potatoes
8 thyme sprigs 8 thyme sprigs
1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas) 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
4 cups stemmed and roughly chopped kale 4 cups stemmed and roughly chopped kale
4 cups bone broth 4 cups bone broth
2 cups water 2 cups water
¾ tsp. smoked paprika ¾ tsp. smoked paprika
1 tsp. kosher salt 1 tsp. kosher salt
½ tsp. black pepper ½ tsp. black pepper
⅓ cup canned coconut cream or milk ⅓ cup canned coconut cream or milk
⅓ cup grated Parmesan cheese, plus more for garnish (optional) ⅓ cup grated Parmesan cheese, plus more for garnish (optional)
1 to 2 Tbsp. finely chopped fresh sage leaves 1 to 2 Tbsp. finely chopped fresh sage leaves
Toasted pumpkin seeds for garnish (optional) Toasted pumpkin seeds for garnish (optional)

Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.
Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.
Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.
Remove thyme sprigs, and stir in cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.