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.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Butternut Squash & White Bean Soup
Butternut squash and white bean soup with onion, garlic, thyme, and sage, simmered in vegetable broth until the squash is tender and the beans are heated through.
Ingredients
Equipment
soup pot with lid
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 the squash is easily pierced with a fork. Stir in the drained white beans and simmer gently for another 5 minutes, until heated through.
- Stir in white beans and cook for another 5 minutes.
- Season with salt and black pepper.
- Serve warm.
Nutrition
Notes
• Cut the squash into evenly sized cubes so the pieces become tender at a similar time.
• Use cooked white beans. Drain and rinse canned beans before adding them; dried beans cannot be substituted directly into this method.
• Check the squash with a fork before adding the beans. Larger cubes may need additional simmering time.
• Add the beans near the end and simmer gently to help them hold their shape.
• Taste before adding salt, especially when using regular salted vegetable broth.
• For a slightly thicker soup without blending, mash a few tender squash pieces against the side of the pot and stir them back into the broth.