Butternut Squash and White Bean Soup (Vegan, Gluten Free)

This vegan butternut squash and white bean soup is a healthy and satisfying bowl of high protein comfort food! Healthy, vegetarian, dairy free.  Serve with a slice of thick and crusty sourdough bread, curl up by the fireplace, and enjoy!

This Butternut Squash and White Bean Soup Is:

• Warming
• Earthy
• Loaded with flavor
• Bright & Fresh
• Healthy
• An easy vegan meal prep soup
• Gluten free, Vegan & Vegetarian, and Dairy Free

What’s In This  Vegan White Bean and Butternut Squash Soup?

How Do I Make This Vegan Butternut Squash and White Bean Soup?

Meal Prep Butternut Squash Bean Soup

You can easily meal prep this bean and butternut squash soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

More Vegan and Gluten Free Soup Recipes You’ll Love!

& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

Butternut Squash and White Bean Soup (Vegan, GF)

This vegan butternut squash and white bean soup is a healthy and satisfying bowl of high protein comfort food! Healthy, vegetarian, dairy free.  Serve with a slice of thick and crusty sourdough bread, curl up by the fireplace, and enjoy!

5 from 2 votes

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Cook Time 40 mins

Total Time 40 mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 2 tablespoons olive oil plus more for drizzling
• 4 cloves garlic minced
• 1 small onion diced
• 4 carrots diced
• 2 stalks celery chopped
• 1 cup butternut squash diced
• 2 cans white beans drained and rinsed
• 8 cups Vegetable stock
• 1/2 teaspoon thyme
• 1/2 teaspoon salt

Instructions

 

• In a large soup pot, heat the olive oil over low heat. Add the garlic, onion, carrots, and celery, and saute over low heat for 7 to 8 minutes until Vegetables become translucent.
• Add the butternut squash, white beans, Vegetable stock, thyme, and salt. Bring to a boil, then reduce to a simmer, cooking over low heat for 30 minutes.
• Remove from heat and taste, adding more salt if needed. For a thicker soup, you can add 2 cups to a blender, puree, and add the puree back into the soup pot.
• Right before serving, drizzle a bit of olive oil over the top of the soup. Serve with a thick slice of crusty bread, and enjoy!

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