Creamy, cozy, and full of fall flavor, this Butternut Beans dish lands perfectly between a soup and a stew. I tested it both thinner and thicker before finding that ideal middle ground where roasted butternut squash melts into the bean base, butter beans add hearty texture, and every spoonful feels like a warm, satisfying hug in a bowl.
The secret to that velvety, dairy-free creaminess is my cream-of-bean method, a signature technique I use in several of my soups (like my Tuscan White Bean Soup and Dairy-Free Cream of Mushroom Soup). Instead of relying on cream, I blend a can of white beans, in this case navy beans, with water to make a silky base that thickens the stew naturally while keeping it light and nourishing.
This Butternut Beans recipe celebrates everything I love about fall cooking: the aroma of herbs simmering slowly, the golden caramelized edges of roasted squash, and the simple satisfaction of a one-pot meal that tastes even better the next day.
Ingredient Notes
Butternut Squash - About 4 cups of cubed squash, roasted until caramelized and golden for sweetness and texture.
Butter Beans - Added whole, they bring a creamy, hearty bite that holds up beautifully in the stew.
Navy Beans - Blended into the cream-of-bean base for rich, dairy-free creaminess. Cannellini or Great Northern beans work well too, and if you're in a pinch, you could use butter beans, though they won't give quite the same silky texture as the smaller white beans.
Fresh Herbs - Thyme, rosemary, and sage simmer with the stew to infuse those unmistakable fall aromatics.
Lemon Juice and Nutmeg - A finishing touch that brightens the flavors and balances the richness.
Instructions
Start by roasting the butternut squash. Preheat the oven to 425°F (220°C) and toss about 4 cups of cubed squash with 2 tablespoons of olive oil. Roast for around 30 minutes, until the bottoms are golden and caramelized.
While the squash roasts, sauté a chopped onion with a teaspoon of salt in a Dutch oven over medium-low heat until soft and golden, about 15-20 minutes. This step adds depth and sweetness to the base.
Next, make the cream of bean mixture by blending a can of drained navy beans with about a cup of water until smooth. This mixture will thicken the broth later without any dairy.
When the squash is ready, add it to the Dutch oven along with the onion, cream of bean, another 2 cups of water, and a drained can of butter beans. Toss in sprigs of thyme, rosemary, and sage, plus a Thai chili pepper or red pepper flakes for gentle heat. Simmer on low for 25-30 minutes until the broth has thickened and the squash is tender but still holds its shape.
Finish by stirring in a tablespoon of lemon juice and a few grinds of nutmeg. Let it simmer another 5 minutes to meld the flavors. Remove herb sprigs before serving.
How to Serve
- With crusty bread to soak up the flavorful broth
- Topped with toasted breadcrumbs or pecans for crunch
Tips, Tricks & Alterations
- Herbs: Fresh herbs are ideal, but dried work fine, just use about half the amount. The key is letting them simmer long enough to infuse the broth.
- Texture: Add more water for a soupier bowl or let it simmer longer for a thicker stew.
- Make Ahead: This dish tastes even better the next day as the flavors deepen overnight.
- Storage: Refrigerate for up to 4 days. Reheat gently with a splash of water if it thickens too much.
- Nutmeg: I really love using freshly ground nutmeg for this dish, it adds a subtle warmth that ties everything together. But if you don't have fresh nutmeg, a pinch of ground nutmeg works just fine.
- Prep Tip: Need a shortcut for peeling and chopping squash? Check out this guide to cutting and peeling a butternut squash for safe, easy prep. Or don't be a hero, pick up pre-cut butternut squash from the store, which is everywhere in the fall and just as delicious.
If you're intrigued by the cream-of-bean method and want to explore more ways to cook with beans, check out my How to Cook with Beans digital cookbook. It's packed with simple techniques, creative recipes, and time-saving tips for making beans the star of your meals.
Recipe
Butternut Beans - Cozy Fall Stew with Butter Beans and Butternut Squash
Ingredients
- 2 tablespoons olive oil
- 1 medium to small butternut squash about 4 cups peeled and cubed, ½-inch pieces
- 1 onion chopped
- 1 teaspoon salt
- 1 15 oz can navy beans, drained and rinsed
- 1 15 oz can butter beans, drained and rinsed
- 3 cups water divided
- 2 sprigs fresh thyme or ½ teaspoon dried
- 2 sprigs fresh rosemary or ½ teaspoon dried
- 2 sprigs fresh sage or ½ teaspoon dried
- 1 Thai chili pepper or 1 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- A few grinds of fresh nutmeg or ⅛ teaspoon ground
- Optional garnish: toasted breadcrumbs or toasted pecans
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
- Toss cubed butternut squash in oil and roast for about 30 minutes, until golden and caramelized.
- Meanwhile, sauté chopped onion and salt in a Dutch oven until soft and golden, 15-20 minutes.
- Blend drained navy beans with 1 cup of water until smooth and creamy.
- Add roasted squash, cream-of-bean mixture, 2 cups water, and drained butter beans to the pot.
- Add herbs and chili or red pepper flakes. Simmer 25-30 minutes until thickened and aromatic.
- Stir in lemon juice and nutmeg. Simmer 5 more minutes. Remove herbs before serving.
- Serve warm, topped with toasted breadcrumbs or pecans if desired.
Did you make this recipe? Let me know!