Butternut Squash and White Bean Soup

Warm up with a comforting bowl of Butternut Squash and White Bean Soup, a velvety blend of sweet roasted butternut squash, hearty white beans, and aromatic spices like cumin and cinnamon. This flavorful soup is not only wholesome but also deeply satisfying, with its creamy texture derived from pureed vegetables and beans—no cream required! Perfect for cozy fall evenings or meal prepping, this recipe comes together with simple ingredients like yellow onion, garlic, and vegetable broth, all simmered to perfection. Garnish with fresh thyme leaves for an herby touch, and serve it alongside crusty bread or crunchy croutons for a delightful, restaurant-quality meal in the comfort of your own kitchen. Rich in nutrients, quick to prepare, and full of cozy flavors, this vegan-friendly dish is bound to become a household favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) butternut squash
• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 4 cups vegetable broth
• 2 cups, rinsed and drained cooked or canned white beans (cannellini or navy beans)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon (optional, for garnish) fresh thyme leaves
• 0 (optional, for serving) crusty bread or croutons

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully peel and seed the butternut squash, then cut it into 1-inch cubes.

Step 3

Toss the squash cubes with 1 tablespoon of olive oil and spread them evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring once halfway through cooking.

Step 4

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.

Step 5

Add the diced onion to the pot and sauté for 4-5 minutes, until it becomes translucent and fragrant.

Step 6

Stir in the minced garlic, ground cumin, and ground cinnamon. Cook for another 1-2 minutes, letting the spices toast lightly.

Step 7

Add the roasted butternut squash, vegetable broth, and white beans to the pot. Stir to combine.

Step 8

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow all the flavors to meld.

Step 9

Use an immersion blender to puree the soup until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blending until smooth and returning it to the pot.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Serve the soup hot, garnished with fresh thyme leaves if desired. Pair with crusty bread or croutons for a complete meal.

Nutrition Facts

Serving size	(2572.7g)

Amount per serving	% Daily Value*
Calories	1596.6

Total Fat 40.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5996.7mg	0%
Total Carbohydrate 272.1g	0%
Dietary Fiber 67.6g	0%
Total Sugars 41.5g
Protein 57.6g	0%

Vitamin D 0IU	0%
Calcium 833.4mg	0%
Iron 23.0mg	0%
Potassium 6111.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 13.7%

Carbs: 64.7%