Autumn Minestrone Soup with Squash and Kale

This Autumn Minestrone Soup with Squash and Kale is the perfect cozy bowl for crisp fall days. Bursting with seasonal vegetables like butternut squash, carrots, and hearty kale, it’s a medley of colors, textures, and comforting flavors. With tender beans, aromatic herbs, and a light tomato broth, this soup is both nourishing and satisfying.

I love this recipe because it’s healthy, filling, and adaptable, combining the warmth of autumn flavors with the freshness of a classic Italian minestrone. It’s a vegetarian and even vegan-friendly meal that doesn’t compromise on flavor or heartiness.

Why I Love This Recipe

• Seasonal flavor — highlights fall produce like squash and kale.
• Warm and hearty — perfect for lunch, dinner, or entertaining.
• Nutrient-packed — loaded with vegetables, fiber, and plant-based protein.
• Flexible & forgiving — can add beans, pasta, grains, or extra veggies.
• One-pot meal — minimal cleanup and maximum comfort.

Why It’s a Must-Try Dish

• A fresh twist on traditional minestrone that celebrates autumn produce.
• Combines healthy ingredients with deep, satisfying flavors.
• Ideal for meal prep, freezing, or cozy dinners.
• Can easily be customized to dietary needs without losing taste.

Recipe Overview

Category	Details
Course	Main Course / Soup
Cuisine	Italian / Comfort Food
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Calories	~280 kcal per serving

Ingredients

Vegetables & Base

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 small butternut squash (about 2 cups), peeled and cubed
• 1 zucchini, diced
• 4 cups kale, chopped (stems removed)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth

Legumes & Grains

• 1 can (15 oz) cannellini or kidney beans, drained and rinsed
• 1/2 cup small pasta (orzo, ditalini) or cooked grains (optional)

Herbs & Seasoning

• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• Salt and pepper to taste
• Pinch of red pepper flakes (optional for heat)

Finishing Touch

• 2 tbsp fresh parsley, chopped
• Grated Parmesan or vegan cheese (optional)
• Drizzle of olive oil (optional)

Cooking Directions

Step 1 Sauté Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.

Step 2 Add Squash & Zucchini

1. Stir in butternut squash and zucchini.
2. Cook for 3–4 minutes to slightly soften and coat with oil and herbs.

Step 3 Add Broth, Tomatoes & Beans

1. Pour in vegetable broth and canned tomatoes.
2. Add beans, thyme, oregano, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat to a simmer.

Step 4 Simmer Until Tender

1. Cover and simmer for 20 minutes, or until squash and carrots are tender.
2. If using pasta, stir it in during the last 10 minutes of cooking.

Step 5 Add Kale & Finish

1. Stir in kale and cook for another 3–5 minutes until wilted.
2. Taste and adjust seasoning if needed.

Step 6 Garnish & Serve

1. Serve hot in bowls.
2. Garnish with fresh parsley, Parmesan (or vegan cheese), and a drizzle of olive oil.

Step-by-Step Summary

1. Heat olive oil, sauté onions, garlic, carrots, and celery.
2. Add squash and zucchini, cook briefly.
3. Pour in broth, tomatoes, beans, and spices.
4. Simmer 20 minutes until vegetables are tender.
5. Add pasta (if using) and cook until al dente.
6. Stir in kale, cook until wilted.
7. Adjust seasoning, garnish, and serve.

How to Serve

• In deep bowls with crusty bread or garlic toast.
• Topped with Parmesan or vegan cheese.
• Serve as a starter or main course with a side salad.

Recipe Tips

• For deeper flavor, roast squash before adding to soup.
• Use fresh herbs at the end for vibrant flavor.
• Avoid overcooking pasta; add at the last stage.
• Freeze without pasta, and add fresh cooked pasta when reheating.

Variations

Variation	Description
Vegan	Skip Parmesan or use vegan cheese.
Gluten-Free	Use gluten-free pasta or grains.
Hearty	Add cooked quinoa or barley.
Spicy	Include chili flakes or a splash of hot sauce.
Extra Veggies	Add bell peppers, corn, or green beans.

Freezing & Storage

Method	Duration	Notes
Refrigerator	3–4 days	Store in airtight container.
Freezer	Up to 2 months	Best frozen without pasta. Reheat gently.
Reheat	Stovetop or microwave	Add water or broth if soup thickens.

Special Equipment Needed

• Large stockpot or Dutch oven
• Cutting board & knife
• Wooden spoon for stirring
• Measuring cups & spoons

FAQ

Q1: Can I make this soup in advance?

• Yes, flavors improve after sitting in the fridge overnight.

Q2: Can I use frozen squash or kale?

• Yes, adjust cooking time slightly; frozen squash may release more liquid.

Q3: Can I make it creamy?

• Stir in 1/4 cup cream, coconut milk, or cashew cream at the end.

Q4: Can I use different beans?

• Any white or red beans work, canned or cooked from dry.

Conclusion

This Autumn Minestrone Soup with Squash and Kale is hearty, healthy, and full of fall flavor. With tender vegetables, wholesome beans, and earthy herbs, it’s a perfect cozy soup for chilly days. Simple, nourishing, and endlessly customizable, this soup is sure to become a seasonal favorite.