Butternut squash and white bean soup is the kind of meal that settles you in. The squash brings gentle sweetness, the beans add body, and everything simmers into a bowl that feels warm, filling, and familiar. It’s simple food, made to be enjoyed slowly.
This is everyday comfort, the Let’s Veg way.
Butternut Squash & White Bean Soup
Butternut squash and white bean soup made simple and nourishing. A comforting Let’s Veg recipe perfect for cozy, plant-forward meals.
Ingredients
Equipment
small soup pot
soup bowl
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4-5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add butternut squash and stir to coat.
- Pour in vegetable broth and add thyme and sage.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 25-30 minutes, until squash is tender.
- Stir in white beans and cook for another 5 minutes.
- Season with salt and black pepper.
- Serve warm.
Nutrition
Notes
Blend partially for a creamier texture
Add a splash of coconut milk for richness
Tastes even better the next day