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Butternut Squash and White Bean Soup Recipe

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This butternut squash and white bean soup is a hearty and satisfying bowl of high protein comfort food! A fantastic hearty recipe loaded with beans and veggies.

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 flavor!  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 tasty pot of homemade soup ready in 45 minutes. We grew butternut squash for the first time this year…… and let me tell you, it boomed.
 
I’ve harvested about 8 squash already and there are another 10 ready to pick this weekend. And another 5 growing, still. We’re going to be all about this butternut squash and bean soup this fall, which is yummy, hearty, and SO yummy.

This Butternut Squash and White Bean Soup Is

  • Warming
  • Earthy
  • Loaded with flavor
  • Bright & Fresh
  • Creamy
  • 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?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Olive Oil
  • Fresh garlic
  • Onion
  • Carrots
  • Celery
  • Butternut Squash – you can use fresh or frozen, either works fine!
  • Low Sodium White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do.
  • Low sodium vegetable stock
  • Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
  • Salt & Pepper

How Do I Make This 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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Butternut Squash and White Bean Soup

This butternut squash and white bean soup is a hearty and satisfying bowl of high protein comfort food! Serve with a slice of thick and crusty sourdough bread, curl up by the fireplace, and enjoy!
5 from 6 votes
Cook Time 40 minutes
Total Time 40 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 95 kcal

Ingredients
  

  • 2 tablespoons olive oil plus more for drizzling
  • 4 cloves garlic minced
  • 1 sweet 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 Sea 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!

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1478mgPotassium: 253mgFiber: 2gSugar: 6gVitamin A: 9956IUVitamin C: 10mgCalcium: 34mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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9 Comments

  1. 5 stars
    I’ve made this soup a few times now and love it. I roast the butternut squash with thyme for 2o minutes before putting it in the soup. Love the consistency when some of it is pureed. Perfect hearty winter soup. Thank you!

5 from 6 votes (3 ratings without comment)

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