• 1 tablespoon oil
• 1 medium yellow onion, peeled and finely chopped
• 2–3 celery ribs, finely chopped
• 5-6 garlic cloves, minced
• 1/2 teaspoon chili flakes
• 1 pound butternut squash, peeled and cubed
• 1/2 teaspoon dried thyme
• 1 (15-ounce) can Great Northern beans, rinsed & drained
• 4 cups chopped kale
• 4 cups chicken broth
• 2 cups water
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup half and half
• 1 teaspoon dried sage (or 1 tablespoon fresh)
• 1/3 cup grated Parmesan cheese
• toasted pumpkin seeds, for topping

In a large pot over medium heat, add the oil and heat. Add the onion and celery and cook in a pot until soft. Add garlic, chili flakes, butternut squash, and thyme. Cook for 4-5 minutes, stirring occasionally. Add the beans, kale, broth, water, smoked paprika, salt, and pepper. Stir and bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, until squash is tender. Add half and half, sage, and Parmesan. Mix together. Taste and adjust seasonings as desired. Serve into bowls and top with toasted pumpkin seeds.