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Butternut Squash and White Bean Soup Recipe

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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Make Butternut Squash and Bean Soup Vegan 

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 better 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 tasty recipes are fantastic meatless and dairy free meals for your table.

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

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

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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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 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!

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Share this Butternut Squash and Bean Soup:

If you make this easy butternut squash white bean soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

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Butternut Squash and White Bean Soup

Kelly Jensen
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
  

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
Keyword bean soup with butternut squash, butternut squash and bean soup, butternut squash and navy bean soup, Butternut squash and white bean soup, vegan butternut squash recipes, white bean and butternut squash soup
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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, Lunches, Meal Prep, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

9 Comments

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  3. Carol

    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!

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