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Olivia

Butternut Squash & White Bean Soup

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Butternut squash and white bean soup made simple and nourishing. A comforting Let’s Veg recipe perfect for cozy, plant-forward meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6
Course: Soup
Cuisine: American
Calories: 260
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3 cups butternut squash peeled and cubed
  • 1 can 15 oz white beans drained and rinsed
  • 4 cups vegetable broth
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • Salt to taste
  • Black pepper to taste

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot
Soup Bowls
Soup Bowls
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soup bowl

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 4-5 minutes until softened.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add butternut squash and stir to coat.
  5. Pour in vegetable broth and add thyme and sage.
  6. Bring to a gentle boil, then reduce heat to low.
  7. Cover and simmer for 25-30 minutes, until squash is tender.
  8. Stir in white beans and cook for another 5 minutes.
  9. Season with salt and black pepper.
  10. Serve warm.

Nutrition

Calories: 260kcalCarbohydrates: 42gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 951mgPotassium: 915mgFiber: 8gSugar: 6gVitamin A: 11668IUVitamin C: 25mgCalcium: 142mgIron: 4mg

Notes

Blend partially for a creamier texture
Add a splash of coconut milk for richness
Tastes even better the next day

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