Butternut Squash and White Bean Soup with Kale

We believe that a healthy diet has nutritional diversity provided by clean, whole foods that come from nature itself. That’s how our Way Better Than Whey protein powder was made, and that’s what we strive for in our other non-protein-powder meals.  

We love this Butternut Squash and White Bean Soup with Kale because it’s hearty and grounding while light. Soups in general are a great vehicle for a highly nutritious, one-pot meal; because vegetables stay in the liquid in which they’re cooked, the broth becomes a nutrient gold mine! Sautéing and then boiling the vegetables and beans also makes them very digestible, allowing for more efficient nutrient absorption (your body doesn’t have to work as hard to get all those essential nutrients).

Here’s how to make it:




  • 1/2 tbsp olive oil
  • 1 clove of organic garlic, minced
  • 1 organic onion, sliced
  • 1/2 organic butternut squash, cubed
  • 32 oz of low sodium veggie  broth
  • 15 oz organic white canellini beans
  • 1 small head of organic kale, julienned
  • chili powder, to taste
  • 2 pinches cinnamon
  • salt and pepper


    1. Add the olive oil to the pan and saute the garlic and onion. Season with salt, pepper, chili powder and cinnamon for your soup base.
    2. Once the onion is translucent, add the broth and bring it to a boil. Boil the squash until tender. (If you prefer a more roasted flavor, roast the squash ahead of time, and add it to the soup once the broth is boiling.)
    3. Add in the kale and beans and let everything simmer to blend, only about 2 minutes.



Garlic is detoxifying and healing to the spleen and kidneys. An extremely healing herb from the onion family, it’s also known to be antibacterial, antimicrobial and anti-fungal. It also acts as a vampire deterrent for those of us who can't stand Twilight. 




Onions, in Traditional Chinese Medicine, are known to remove blood stagnation. They’re high in antioxidants and flavonoids. Careful when you’re peeling an onion--the highest concentration of flavonoids are in the outermost layers! 



Butternut squash, while filling, is low in calories and is cooling in its natural temperature. It’s packed with vitamins and minerals, but maybe most notably are its high levels of beta carotene which aid in decreasing systemic inflammation and the presence of inflammatory diseases. Squash to the rescue!



Canellini beans, or white kidney beans, are great for stabilizing blood sugar while providing protein and dietary fiber.



Kale is trendy for a reason--it’s a cooling leafy green that’s healing to the lungs and anti inflammatory. It’s also known for having the highest nutrient count for the lowest amount of calories per serving! And it's totally #hipster ;) 

Cinnamon is another anti inflammatory wonder that’s warming in nature, helping to make the soup feel more stick-to-your-ribs and aromatic. Plus it tastes like Christmas! :) 


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