When the first crisp breeze of autumn sweeps in, my heart instantly longs for a warm bowl of soup. Growing up, my mother always had a pot simmering on the stove—rich with seasonal vegetables and a touch of Mediterranean herbs. This hearty butternut squash white bean soup reminds me of those cozy days, but with a wholesome, modern twist. It’s creamy without cream, filling without heaviness, and layered with flavors that taste like home. Butternut squash brings natural sweetness, while cannellini beans add protein and creaminess. Together, they create a meal that’s as comforting as it is nourishing.
How To Make Hearty Butternut Squash White Bean Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium butternut squash, peeled and cubed
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 2 cups baby spinach (optional)
- Juice of ½ lemon
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in the cubed butternut squash, thyme, rosemary, paprika, salt, and pepper. Cook for 2–3 minutes to release flavors.
- Pour in the broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, until squash is tender.
- Stir in the cannellini beans. Using an immersion blender, puree part of the soup for creaminess while leaving some chunks for texture.
- Add spinach and lemon juice, simmer 2 minutes until greens wilt.
- Taste and adjust seasoning, then serve hot, garnished with fresh parsley.
Tips for Success
- Roast the squash first for a deeper caramelized flavor.
- Add a pinch of chili flakes if you love a little heat.
- Swap spinach for kale or Swiss chard for variety.
- For extra creaminess, stir in a spoonful of Greek yogurt before serving.
- Freeze leftovers in portions for quick weeknight dinners.
Cooking Notes & Food Background
In Mediterranean kitchens, soups often highlight the balance between legumes and seasonal vegetables. This recipe mirrors that tradition: butternut squash provides natural sweetness, while white beans (cannellini) add protein, fiber, and a velvety consistency without cream. Herbs like rosemary and thyme infuse warmth, while lemon juice brightens the flavors. Nutritionally, this soup is a powerhouse—high in plant-based protein, low in fat, and packed with antioxidants and vitamins A and C. Paired with crusty whole-grain bread, it makes for a satisfying meal that feels indulgent yet is wonderfully wholesome.
Cozy Fall Dinner Idea
If you’re craving a cozy fall dinner, this butternut squash white bean soup is the answer. It’s hearty enough to stand on its own but light enough to keep you feeling balanced. The best part? It comes together in one pot, making cleanup a breeze. Serve it alongside a leafy green salad and a slice of warm bread for the perfect autumn night in.
Mediterranean-Inspired Healthy Soups
Mediterranean cuisine celebrates simplicity and nutrition, and this soup is a shining example. By combining beans with seasonal squash, you get a satisfying, protein-rich meal without the heaviness of cream-based soups. The fresh herbs and olive oil bring out natural flavors while keeping the dish light and heart-healthy. It’s proof that comfort food can also be deeply nourishing.
FAQs About Butternut Squash White Bean Soup
1. Can I use another type of bean?
Yes! Great Northern or navy beans work beautifully in this recipe.
2. How do I make this soup creamier?
Blend more of the squash and beans, or stir in a splash of coconut milk for extra richness.
3. Can I make this soup ahead of time?
Absolutely—this soup tastes even better the next day as the flavors meld.
4. What can I serve with this soup?
A slice of crusty bread, garlic toast, or a side salad makes the perfect pairing.
Hearty Butternut Squash White Bean Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty, creamy soup made with butternut squash, white beans, and Mediterranean herbs.
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 medium butternut squash, peeled and cubed
4 cups vegetable broth (or chicken broth)
2 cans (15 oz) cannellini beans, drained and rinsed
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
Salt & pepper, to taste
2 cups baby spinach (optional)
Juice of ½ lemon
Fresh parsley, for garnish
Instructions
1. Heat olive oil in pot, sauté onion, garlic, carrots, celery until softened.
2. Add squash, thyme, rosemary, paprika, salt, and pepper. Cook 2–3 minutes.
3. Pour in broth, bring to boil, simmer 20 minutes until squash tender.
4. Add beans, partially blend soup for creaminess.
5. Stir in spinach and lemon juice, simmer 2 minutes.
6. Taste, adjust seasoning, and serve with parsley.
Notes
Roast squash first for richer flavor.
Swap spinach for kale or chard.
Store leftovers for 3 days or freeze portions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Conclusion
Hearty Butternut Squash White Bean Soup is a cozy, healthy meal for fall. Packed with protein, fiber, and flavor, it’s a one-pot dinner the whole family will love. Uncover the full recipe and enjoy a nourishing bowl tonight.
