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Butternut Squash White Bean Soup

Recipe from Two Peas and Their Pod

A hearty Butternut Squash White Bean Soup made with creamy cannellini beans, tender vegetables, fresh rosemary and thyme, and leafy greens. Finished with Parmesan cheese, this easy one-pot soup is full of flavor and perfect for a cozy fall or winter dinner.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash, butternut squash white bean soup, soup, white bean
Servings: 6

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

  • You can use kale or spinach in this recipe. Kale will need a little more cooking time than spinach.
  • Fresh rosemary and thyme are recommended, but dried herbs can be substituted.
  • For a thicker soup, mash some of the beans and squash and stir them back into the pot.
  • Use vegetable broth to keep the soup vegetarian.
  • Serve with freshly grated Parmesan and crusty bread.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.