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Creamy Butternut Squash and White Bean Soup Recipe

Hello soup season!

I brought this new soup for lunch today and, of course, the day warmed up to 80°F — not very cozy-soup weather. Still, it’s better to be stocked with great soup recipes before the cold arrives than scrambling afterward. I wanted to share this one now so you have it ready when the temps drop.

Butternut squash white bean soup in bowl with toasted bread pieces on top.

I prefer chunky soups. Smooth purees are lovely, but I like something to chew while I sip. Lately I’ve been using a butternut squash base while keeping the texture hearty and substantial, so expect more recipes like this soon.

Butternut squash takes a bit of prep, but roasted correctly it becomes sweet, tender, and delicious with just a drizzle of olive oil and a pinch of salt and pepper. The trick in this Roasted Butternut Squash, White Bean, and Kale Soup is to puree a portion of the soup and return it to the pot. Blending about a cup or two with a little broth gives the soup body and creaminess while preserving plenty of chunky vegetables and beans — the best of both worlds. I don’t reach for broth-only soups unless I’m under the weather; I want my soups to be filling, and this one definitely is.

For the record: my husband doesn’t normally like kale, and he still gobbled this up. He’s usually a chicken noodle, chili, or minestrone guy — and he asked for seconds. Big win!

Try these other soup recipes:

  • Black Bean and Rice Soup
  • Maple Roasted Sweet Potato and Carrot Soup
  • 20 Minute Black Bean Soup
  • Fall Harvest Butternut Squash and Apple Soup
  • Chunky Italian Vegetable Soup

Roasted Butternut Squash White Bean Soup

By: Lorie Yarro
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Prep Time: 20
Cook Time: 40
Total Time: 1
Servings: 8

Ingredients

  • 1 butternut squash (about 3 lbs, 5 cups), skinned and cubed
  • 2 T olive oil
  • 3-4 garlic cloves, minced
  • 1 medium onion, diced
  • 3-4 carrots, chopped
  • 2 stalks celery, chopped
  • 4-5 c vegetable broth, low sodium or unsalted (chicken broth works too)
  • 2 cans cannellini beans, drained, 15 oz. each
  • 1/2 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp dried parsley
  • Sea salt
  • Cracked pepper
  • Fresh thyme for garnish, optional
  • 1 – 1 1/2 c chopped kale, fresh or frozen

Instructions

  • Preheat oven to 400°F.
  • Cut and chop the vegetables as listed.
  • Toss the squash with 1 T olive oil to coat. Arrange in a single layer on a parchment-lined baking sheet.
  • Roast the squash about 20–30 minutes, until tender.
  • In a large pot, heat 1 T olive oil over medium-high heat.
  • Add the diced onion and minced garlic and cook until translucent and fragrant.
  • Add the carrots and celery and sauté 4–5 minutes.
  • Pour in 3 1/2 cups of broth, add thyme, parsley, sea salt, and pepper to taste. Bring to a low boil and cook until the carrots and celery are tender, about 10–20 minutes.
  • Stir in the roasted squash and cook another 5 minutes.
  • Remove about 2 cups of the soup and transfer to a blender with 1/2 cup vegetable broth. Blend until smooth.
  • Return the blended mixture to the pot and stir to combine.
  • Add the drained beans and chopped kale, then simmer on low about 10 minutes more. Adjust seasoning and serve warm.

Notes

Garnish with whole-grain croutons, toasted bread slices, chopped parsley, or fresh thyme for extra texture and flavor.




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