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Butternut Squash, Kale and White Bean Soup
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 5 garlic cloves, minced
  • ½ tsp. chili flakes
  • 1 lb. peeled and cubed butternut squash
  • 8 thyme sprigs
  • 1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)
  • 4 cups stemmed and roughly chopped lacinato kale
  • 4 cups lower-sodium vegetable broth
  • 2 cups water
  • ¾ tsp. smoked paprika
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • ⅓ cup heavy cream (sub cashew cream*)
  • ⅓ cup grated Parmesan cheese, plus more for garnish
  • 1 to 2 Tbsp. finely chopped fresh sage leaves
  • Toasted pumpkin seeds for garnish (optional)
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