Butternut Squash White Bean Soup
Published on November 11, 2026
Quick Summary
This Butternut Squash White Bean Soup is a cozy, hearty soup made with tender butternut squash, creamy cannellini beans, fresh herbs, and leafy greens in a flavorful vegetable broth. Finished with Parmesan cheese, this easy one-pot soup is nourishing, satisfying, and perfect for a chilly fall or winter day. It’s packed with vegetables, protein, and fiber, and makes an easy weeknight dinner or cozy lunch.
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Pin ItButternut Squash White Bean Soup: A Cozy, Hearty Soup for Fall
When the weather starts cooling down, I love having a big pot of homemade soup simmering on the stove. This Butternut Squash White Bean Soup is one of my favorite ways to bring seasonal vegetables together in a simple, satisfying meal. It has everything I want in a good bowl of soup: tender butternut squash, creamy white beans, fresh herbs, plenty of vegetables, and a little Parmesan cheese to finish things off.
If you love a good homemade soup, make sure you check out my White Bean Soup and Butternut Squash Soup, too. I love both recipes, and this soup brings together some of my favorite elements from each one. The white beans make it hearty and filling, while the butternut squash adds a touch of natural sweetness that pairs beautifully with the savory broth, garlic, rosemary, and thyme.
One thing I especially love about this recipe is how much flavor you get from simple ingredients. Starting with onion, carrot, and celery builds a flavorful base, and fresh herbs make the whole pot smell amazing as it simmers. The cannellini beans add plant-based protein and fiber, and the kale or spinach gives the soup a fresh finish. A handful of Parmesan stirred in at the end makes everything a little creamier and adds just the right amount of savory flavor.
This is the kind of soup that feels special but is easy enough to make on a busy weeknight. Serve it with crusty bread, a simple salad, or a grilled cheese sandwich for a comforting meal. It’s also wonderful for Sunday dinner, meal prep, or making ahead when you want something delicious waiting in the fridge. I hope you add this one to your fall and winter soup rotation!
Table of Contents
Ingredients (with Helpful Notes)
- Olive oil: Used to sauté the vegetables and build the flavorful base of the soup.
- Yellow onion, carrot, and celery: This classic combination adds depth and flavor. Dice the vegetables into similar-sized pieces so they cook evenly.
- Butternut squash: Peel, remove the seeds, and cut the squash into bite-sized cubes. Try to keep the pieces relatively uniform so they become tender at the same time.
- Garlic: Freshly minced garlic adds wonderful flavor. I recommend using fresh rather than jarred garlic here.
- Fresh rosemary and thyme: These herbs pair beautifully with butternut squash and white beans. Fresh herbs give the soup a lovely flavor.
- Crushed red pepper flakes: Add a little warmth to balance the natural sweetness of the squash. Use more or less depending on your preference.
- Vegetable broth: Creates the flavorful soup base. Use a good-quality broth for the best flavor.
- Cannellini beans: These creamy white beans make the soup hearty and add protein and fiber. Rinse and drain them before adding.
- Kale or spinach: Both work well! Kale holds its texture nicely, while spinach wilts down quickly and has a more delicate texture.
- Parmesan cheese: Stirring Parmesan into the finished soup adds a delicious savory flavor. Freshly grated Parmesan melts into the soup beautifully.
How to Make Butternut Squash White Bean Soup
Start with the vegetables. Warm the olive oil in a large soup pot and let the onion, carrot, and celery soften together. This creates the flavorful foundation for the soup.
Bring in the squash and herbs. Stir in the butternut squash, garlic, rosemary, thyme, and red pepper flakes. Give everything a few minutes to cook together so the garlic and herbs become fragrant.
Let the soup simmer. Pour in the vegetable broth and add the cannellini beans. Once the soup comes to a boil, lower the heat and let everything simmer until the squash is tender.
Finish with the greens. Stir in the kale or spinach and let it cook until tender. The greens add a fresh pop of color and make the soup even more satisfying.
Add the Parmesan. Stir in the cheese, taste, and adjust the seasoning. Ladle into bowls and finish with extra Parmesan!
Tips for Making the Best Soup
- Cut the squash evenly. Similar-sized pieces will cook at the same rate. I like bite-sized cubes that are easy to scoop up with the beans.
- Don’t rush the vegetables. Give the onion, carrot, and celery time to soften before adding the remaining ingredients. This small step makes a difference in the finished flavor.
- Use fresh herbs when possible. Rosemary and thyme complement the squash beautifully. If you only have dried herbs, you can use them instead, but start with smaller amounts.
- Choose your greens. I love both kale and spinach in this soup. Use kale for a heartier texture or spinach for a softer, more delicate finish.
- Make it creamier. If you prefer a thicker soup, scoop out about a cup of the beans and squash, mash them with a fork, and stir them back into the pot.
- Don’t forget the Parmesan. It adds a wonderful savory finish. Freshly grated Parmesan is my preference, and I always like to have extra at the table.
- Taste before serving. Broths and Parmesan cheeses vary in saltiness, so taste the soup before adding more salt.
How to Store
Storing: Let the soup cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Reheating: Warm leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Add a splash of vegetable broth if the soup has thickened.
Freezing: This soup freezes well. Let it cool completely and transfer to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The greens may soften a little more after freezing, but the soup will still taste delicious.
Butternut Squash White Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 medium carrot, diced
- 2 sticks celery, diced
- 2 1/2 cups chopped butternut squash
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes, to taste
- 6 cups vegetable broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 2 cups chopped kale or spinach
- 1/3 cup Parmesan cheese, plus more for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Season with salt and black pepper and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the Squash & Herbs: Add the butternut squash, garlic, rosemary, thyme, and crushed red pepper flakes. Cook for 4 to 5 minutes, stirring, occasionally.
- Simmer the Soup: Add the vegetable broth and cannellini beans. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the Greens: Stir in the kale or spinach and cook for 10 minutes.
- Finish the Soup: Stir in the Parmesan cheese. Taste and season with additional salt or black pepper, if needed.
- Serve: Ladle the soup into bowls and serve warm with extra Parmesan cheese, if desired.
Notes
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You can use kale or spinach in this recipe. Kale will need a little more cooking time than spinach.
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Fresh rosemary and thyme are recommended, but dried herbs can be substituted.
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For a thicker soup, mash some of the beans and squash and stir them back into the pot.
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Use vegetable broth to keep the soup vegetarian.
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Serve with freshly grated Parmesan and crusty bread.
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Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Have you tried this recipe?
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Variations
One of the things I love about homemade soup is how easy it is to change things up. Here are a few ideas:
- Add Italian sausage: Brown Italian sausage before cooking the vegetables for a heartier soup with extra flavor.
- Use chickpeas: Swap the cannellini beans for chickpeas if that’s what you have on hand.
- Make it creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamier broth.
- Add more vegetables: Diced zucchini, mushrooms, or chopped potatoes would all be delicious additions.
- Make it dairy-free: Leave out the Parmesan or use your favorite dairy-free Parmesan alternative.
- Add more greens: Swiss chard or extra spinach are both great options.
- Give it a little heat: Add extra crushed red pepper flakes for a spicier bowl.
- Add lemon: Finish with a squeeze of fresh lemon juice to brighten all the flavors.
More Soup Recipes to Try
Check out all of my SOUP RECIPES!
