10/16/2026
For a quiet autumn evening at home, this Creamy Harvest Squash & Kale Soup with Fresh Thyme brings together sweet butternut squash, tender greens, and a creamy broth. We shared it in this week’s Midwest BioHealth newsletter, and it’s a lovely recipe to save for the weekend.
Serves 4 | Prep: 15 minutes | Cook: 30 minutes
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 3 cups low-sodium vegetable or chicken broth
- 1 cup unsweetened coconut milk or half-and-half
- 2 cups fresh kale, stems removed and chopped
- 1 teaspoon fresh thyme leaves, plus extra to garnish
- ½ teaspoon ground turmeric (optional)
- Sea salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan (optional)
To make it:
1. Warm the oil in a large pot over medium heat. Add the onion and cook 4–5 minutes until softened.
2. Stir in the garlic, thyme, and optional turmeric; cook 1 minute.
3. Add the squash and broth. Bring to a gentle boil, reduce the heat, and simmer 18–22 minutes until tender.
4. Partially blend with an immersion blender, leaving some squash pieces for texture.
5. Stir in the coconut milk or half-and-half and the kale. Simmer 4–5 minutes until the kale softens.
6. Season to taste and garnish with extra thyme and optional Parmesan.
Save this recipe for your next fall dinner, and let us know what’s simmering in your kitchen.