Butternut Squash and White Bean Soup Recipe (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!

Make Butternut Squash and Bean Soup Vegan for a Healthy Version

This vegan butternut squash and bean soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

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

• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• 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 in the Instant Pot. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these, which won’t alter the taste of this recipe.
• No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
• Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 

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

The Herbeevore

This 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 5 votes

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 servings

Calories 95 kcal

Ingredients

  

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• 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 No-Salt-Added Vegetable Stock
• 1/2 teaspoon thyme
• 1/2 teaspoon Himalayan sea salt

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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

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