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

Written by on in American, Dairy Free, Detox Recipes, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, Lunches, Meal Prep, Recipe Index, Soups, Vegan Recipes, Vegetarian Recipes

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!

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This Butternut Squash and White Bean Soup is an awesome bowl of fall flavors!  This soup makes a great light lunch or dinner, and is easy to meal prep and make ahead.  With a few simple ingredients you can have a healthy pot of homemade soup ready in 45 minutes.
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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

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

2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, diced
4 carrots, diced
2 stalks celery, chopped
1 cup butternut squash, diced  (you can use fresh or frozen, either works fine!)
2 cans white beans, drained and rinsed
8 cups Vegetable stock
1/2 teaspoon thyme
1/2 teaspoon salt
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How Do I Make This Vegan Butternut Squash and White Bean Soup?

  1. 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.
  2. 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.
  3. 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.
  4. Serve with a thick slice of crusty bread, and enjoy!
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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!

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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!

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As always, if you make this vegan butternut squash and white bean soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

healthy vegan gluten free meal prep soup recipes for fall zutumn butternut squash butter nut

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
Print Recipe Pin Recipe
Cook Time 40 mins
Total Time 40 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 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!
Keyword butternut squash and navy bean soup, Butternut squash and white bean soup, healthy vegan butternut squash recipes, vegan butternut squash recipes, white bean and butternut squash soup
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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