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Jump to Recipe PrintThis 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
- 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?
See 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
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
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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!
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A flavorful fiesta of warmth and goodness