- Dish type
- Vegetable soup
- Squash soup
- Butternut squash soup
This soup is loaded with vegetables and protein. Serve with crusty bread.
54 people made this
- 4 tablespoons vegetable oil
- 1 onion, diced
- 2 teaspoons finely chopped garlic
- 4 large carrots, thinly sliced
- 275g peeled butternut squash, cubed
- 3 litres vegetable stock
- 2 red potatoes, cubed
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 275g kale leaves, finely chopped
- 1 (410g) tin cannellini beans, rinsed and drained
MethodPrep:30min ›Cook:1hr15min ›Ready in:1hr45min
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
- Pour in the stock. Stir in the red potatoes, thyme, salt and pepper and bring to the boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and cannellini beans and simmer until the kale is tender, about 10 minutes.
- Pour about 750ml of the soup into a liquidiser, filling the jug no more than halfway full (you may have to do this in two batches). Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulse to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a hand blender and partially puree the soup right in the cooking pot.
Reviews & ratingsAverage global rating:(65)
Reviews in English (55)
While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a little more Fall-ish and to sneak in some more "good stuff". I used half the amount of Kale to ensure it wouldn't be too bitter for my kids. All in all, the soup was delicious. I wish I hadn't used 12 cups of broth as the recipe called for since I felt it was a little thin. I think 10 c would've been perfect. My husband also wished it had some more beans as he is not vegetarian, and I agree. Don't forget the bread...yum!-20 Nov 2009
I made this when I had busted my permanent retainer and couldn't eat hard food. I switched the vegetable broth out for Herb & Wine broth when I couldn't find any Veggie in the store. It was delicious! It was quick, easy, and absolutely amazing. I will definitely make it again. Even if you don't think you like squash, try this recipe -- you'll love it.-16 Aug 2009
This was a wonderful hearty soup for our cold winters in Massachusetts. The only things I did differently were using olive oil instead of vegetable oil and I used chicken broth as the store did not carry vegetable broth. So good my 4 year old devoured a bowl of it.-06 Jan 2010
3 slices thick-cut bacon, chopped
2 medium onions, chopped (about 1 1/2 cups)
6 garlic cloves, finely chopped
1 (48oz) carton chicken broth, divided
4 cups cubed peeled butternut squash (about 2 pounds)
3 (15.5oz) cans Kuner’s® Cannellini White Kidney Beans, drained, rinsed, divided
1 (14.5oz) can Kuner’s® Diced Tomatoes
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
In Dutch oven, cook bacon over medium heat 4 minutes or until crisp, stirring occasionally. Drain on paper towels. Add onion and garlic to drippings in pan. Cook 10 minutes or until golden brown and tender, stirring occasionally.
Add 3 cups of the chicken broth, the squash, 2 cans of the beans, the tomatoes and rosemary. Bring to a boil. Cover reduce heat. Cook 15 to 20 minutes or until squash is fork-tender. To blend the mixture, spoon part of the mixture into blender container, filling only 3/4 full. Place folded dish towel or hot pad over lid to hold in place. Blend until smooth. Pour into bowl. Repeat until all vegetable mixture is blended. Return mixture to Dutch oven. Stir in remaining beans and broth. Cook 5 minutes or until thoroughly heated. Top individual servings with bacon.
You can blend the vegetable mixture right in the Dutch oven using an immersion blender. Use caution when blending hot mixtures. They tend to spatter and can cause burns.
Tuscan White Bean and Butternut Squash Soup
This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.
… because we could all use a little comfort food today.
This cozy white bean and butternut squash soup is ultimate, soul-warming, nourishing goodness. The pot is full of garlic and herbs and Fall veggies and good stock, and it’s no wonder I keep going back to variations of this recipe, over and over again.
It’s the sort of cozy, cold-weather soup that I crave all season long, but especially need right now. And I’m guessing many of you do too.
This is not ordinarily a political space. To the contrary, it’s a place to ramble about my love of berries, and chocolate, and comforting fall soups. It’s generally frivolous, a space where we can bond over recipes, and ingredients, and sharing a meal. But I’m making an exception today, because this election has affected me and my family, and those I love, on a deeply personal level, and I can’t not say something.
I was so hopeful yesterday, and while I expected this bitter race would end in a close finish, seeing my friends take their young daughters along with them to the polls throughout the day, hearing stories of women in their nineties, born before women even had the right to vote, casting their ballot for the first female president, was inspiring and emotional, and important.
I didn’t vote for Hillary simply because she’s a woman, but I don’t think I realized just how meaningful it was to me, or how deeply gutted I would feel by her loss, until the results rolled in late last night.
To see demagoguery, and vitriol, and misogyny champion over progressive ideals – and basic respect for human rights – is profoundly disheartening. I’m sad and ashamed. Not just as a woman, or a democrat, but as an American, and human being.
Because I’m at a loss as to what else to do right now – and this still doesn’t seem real – I’m channeling my heartbreak into cooking. I find so much peace and joy in the kitchen, and good, homemade cooking is one of the best ways I know how to show love.
I have to believe that love and respect and kindness will triumph in the years to come. That as a deeply-divided nation we can move forward with peace, and healing, and come together again. That we will do better, and work harder, for the next generation.
What you’ll love about this white bean and butternut squash soup
This bean and butternut soup begins in a predictable – and lovely – way: with good stuff like sautéed onion, fresh garlic, and aromatic herbs.
First, I quickly caramelize the butternut squash in a bit of olive oil, adding flavor and texture, before the veggies simmer away in the garlicky, herby, lemony soup base. Using a rich chicken or vegetable stock is most important, as a bulk of the flavor comes from long-simmering broth, either store-bought or homemade (my preference).
Also added to the mix – fresh lemon juice, baby kale leaves, and white beans (I’m a fan of cannelini or navy beans), which work so well in soups like this. And in less than an hour, the result is a healthy and hearty, wonderfully flavorful soup to cozy up with on a chilly day.
Roasted Butternut Squash Black Bean Soup
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Butternut squash soup is the best thing ever. No! Wait! Black bean soup is the best thing ever!
Kare! Stop arguing with yourself! BOTH soups are the best thing ever! Okay, except one other possibility: helloooo, mash-up. Two great things that go great together: butternut squash soup and black bean soup – together as one.
Yes, today, the issue is finally settled. Bester than best. Today we have Roasted Butternut Squash Black Bean Soup.
Always on a mission to increase the protein quotient in recipes, I got to thinking recently about adding beans to traditional roasted butternut squash soup. Soon, I found myself dreaming of southwest flavors, and this Roasted Butternut Squash Black Bean Soup was born.
You’re never going to guess the two main ingredients in this soup.
Okay, fine … I guess it’s pretty easy to guess.
Aside from roasted butternut squash – flavored generously with cumin and paprika – you have black beans. I highly HIGHLY recommend starting with these homemade black beans for that extra fist-pump of flavor, but canned black beans totally do fine too.
For spices, we’ve got more cumin, a nice warm touch of cinnamon, and a bit of cayenne pepper for a touch of heat.
Really, I kept this one super simple, because that’s how I like to roll. Okay possibly also because I am a little lazy.
Toppings-wise, here we have some crunchy baked corn tortilla strips, cilantro, more butternut squash, some cashew sour cream, and a sprinkle of paprika.
Butternut squash and butterbean stew with yogurt
Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into
Published: January 7, 2019 at 4:01 pm
- vegetable oil 2 tbsp
- onion 1 large, diced
- butternut squash 500g, peeled and diced
- garlic 4 large cloves, thinly sliced
- ground cinnamon 1 tsp
- ground turmeric 1 tsp
- cumin seeds 2 tsp
- dried chilli flakes 1 tsp
- passata 650g
- caster sugar 1 tsp
- butter beans 2 x 400g tins, drained and rinsed
- flat-leaf parsley a small bunch, roughly chopped
- dried mint 1 tbsp
- natural yogurt to serve
Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.
- ⅓ cup olive oil
- 2 medium onions, very thinly sliced (1 cup)
- 6 cloves garlic, minced
- 6 cups cooked cannellini (white kidney) beans or other white beans*
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 7 1/2 cups)
- 3 cups halved cherry or grape tomatoes
- 3 ½ quarts chicken broth
- 1 tablespoon snipped fresh rosemary
- 1 ½ teaspoons salt
- ½ teaspoon cracked black pepper
In an 8- to 10-quart pot heat oil over medium-high heat. Add onions cook and stir for 7 to 8 minutes or until golden. Add garlic cook and stir for 1 minute. Add beans, squash, tomatoes, broth, rosemary, salt, and pepper. Bring to boiling reduce heat. Simmer, covered, for 5 minutes.
Ladle hot soup into hot quart canning jars, leaving a 1-inch headspace. Wipe jar rims adjust lids and screw bands.
Process filled jars in a pressure canner at 10 pounds pressure for a weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid cool jars in canner for 10 minutes. Remove jars from canner cool on a wire rack. Check lids for seal after 24 hours.
To serve, place contents of a jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).
To cook cannelini beans, rinse beans. In a large pot combine 1 pound dried cannellini beans and 2 quarts water. Bring to boiling reduce heat. Simmer, covered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain beans. Return beans to the pot and add 2 quarts fresh water. Bring to boiling reduce heat. Simmer, covered, for 30 minutes. Drain beans set aside.
- 2 tablespoons olive oil
- 1 medium onion, very thinly sliced
- 3 cloves garlic, minced
- 2 15 ounce cans cannellini beans, drained and rinsed, or 3 cups cooked cannellini beans or other white beans*
- 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 1/2 cups)
- 1 ½ cups halved cherry or grape tomatoes
- 7 cups reduced-sodium chicken broth
- 1 ½ teaspoons chopped fresh rosemary
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper
In an 4- to 5-qt. Dutch oven heat the oil over medium-high heat. Add onions cook and stir 7 to 8 minutes or until golden. Add garlic cook and stir for 1 minute. Add the remaining seven ingredients (through pepper). Bring to boiling reduce heat. Simmer, covered, about 30 minutes or until squash is tender, stirring occasionally.
To cook cannelini beans, rinse beans. In a large pot combine 1 lb. dried cannellini beans and 2 qt. water. Bring to boiling reduce heat. Simmer, covered 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans. Return beans to the pot and add 2 qt. fresh water. Bring to boiling reduce heat. Simmer, covered, 30 minutes. Drain beans set aside.
How to Peel/Cut Butternut Squash
The smooth skin and somewhat elongated shape of a butternut squash make it one of the easiest squashes to work with, provided you have the right tools: a really sharp Chef’s knife (affiliate link) , cutting board (affiliate link) and vegetable peeler (affiliate link) .
All you need to do is place your squash on its side and slice off both ends. Lots of folk claim it’s even easier if you microwave (affiliate link) the entire squash for a minute or two, but I’ve never felt it was necessary.
Next I like to peel my squash. Place the squash on its side and run your peeler along its length. You can peel the length of the squash in long strokes or you can peel it half way up the sides and then turn it and peel the other half. Totally your choice.
Cut the squash in half. You can also cut the squash at the neck first and then cut the two pieces in half if you prefer. Using a spoon, scrape out the seeds and any stringy bits.
Be sure to save the seeds if you have ambitions to roast them.
Chopping Butternut Squash
Slice each half into strips and each strip into cubes.
Butternut Squash & White Bean Chili
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 minutes
- Yield: 4 - 5 Servings 1 x
- Category: Main
- Method: Stovetop
- Cuisine: American
This Butternut Squash & White Bean Chili is cozy, hearty, and made from only 10 plant-based ingredients! A yummy Vegan & Gluten-Free entree for chilly days.
Butternut squash and black bean soup with tortillas
Easy vegetarian soup made with butternut squash and black beans. Add Mexican flavour with chillies, avocado and soured cream, then serve with tortillas.
Published: December 19, 2014 at 2:33 pm
Watch our 20-second video for the easiest way to stone an avocado…
- onions 2, finely chopped
- garlic 4 cloves, finely sliced
- ground coriander 1 tbsp
- tinned cherry tomatoes 2 × 400g tins
- chipotle chillies in adobo 3, chopped
- butternut squash 1 small, peeled and cubed
- chicken stock 1.5 litres
- black beans 400g tin
- tortillas 2
- soured cream 6 tbsp
- cheddar grated to make 6 tbsp
- avocado 1 cubed
- pickled jalapeño chillies 4 rings, finely chopped
Fry the onion in plenty of oil in a deep pan until it softens, then add the garlic and coriander and fry for a minute or two. Add the tomatoes and chillies and bring to a bubble, then season well and add the squash and chicken stock. Simmer for about 15 minutes, or until the squash is tender. Stir in the beans and heat through for a minute.
Butternut Squash and Bean Soup recipe - Recipes
Warm spices like cinnamon, cumin, and coriander perfectly complement the sweetness of butternut squash in this Moroccan-inspired soup. If you like, stir in about a cup of cooked rice, couscous, or millet for more of a stew.
2 carrots, peeled and diced
4 cups diced (1/2 inch) peeled butternut squash, from about a 2-pound squash
2 tablespoons tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
4 cups chicken or vegetable broth (see note)
1 (15-ounce) can chickpeas, drained
1/4 cup chopped fresh cilantro or mint
Freshly ground black pepper, for serving
Put the oil in a large pot over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until starting to soften, about 10 minutes. Add the squash, tomato paste, salt, coriander, cumin, turmeric, cinnamon, and cayenne and stir to coat the vegetables with the spices.
Add the broth and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer, partially covered, for 15 minutes. Add the chickpeas and simmer 5 minutes longer, until the squash is tender. Stir in the cilantro (or mint) and black pepper serve hot.