Butternut Squash and White Bean Soup Recipe
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Jump to RecipeThis 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!
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
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?
- 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.
- 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!
Ingredients
- 2 tablespoons extra virgin 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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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!
A flavorful fiesta of warmth and goodness