As the chill of soup season sets in, there’s nothing better than cozying up with a bowl of comforting soup. This Butternut Squash White Bean Soup is not only a seasonal favorite but also packs the added heartiness of creamy white beans. Roasting the butternut squash, apple, and onion creates a natural sweetness and depth of flavor that pairs perfectly with the richness of the white beans. Plus, whether you're a fan of vegan soups or prefer using chicken broth, this recipe is versatile and simple, making it ideal for busy fall days.
On the day I photographed the soup, my daughter Annette came home from wrestling practice wondering what was for dinner. I had roasted chicken thighs and made her favorite white bean Burgers so I figured she wouldn't be that excited about soup.
"Annette, do you want some soup too?"
"No, I don't like squash."
"OK, but can you try one bite so I can get your opinion?"
"Fine.... Actually, I do want a bowl of soup."
She slurped down her first bowl.
"What makes it so creamy?"
I just smiled and waited.
She laughed. "It's Beans?!?" The kids can be the bean queen for a reason 😉
After her third bowl of soup, she was not able to eat her White bean burger or chicken thighs and told my husband to save her some so she could pack some school lunch the next day.
Ingredient Notes
- Butternut Squash: Fresh butternut squash brings a naturally sweet flavor to the soup. Roasting the squash enhances its sweetness and gives the soup a deeper flavor.
- White Beans: I used canned great northern beans, but navy beans or cannellini beans work just as well. These creamy white beans add a smooth texture and protein to the soup, making it more filling and perfect for a hearty meal.
- Apple: The apple adds a subtle sweetness that balances out the savory flavors of the squash and stock.
- Stock: Use either vegetable broth or chicken broth depending on your preference. If you're looking for vegan soups, vegetable stock is a great option. For extra richness, you can even use homemade stock or bone broth.
- Thai Chilies: These small dried chilies give the soup a slight kick. If you prefer less spice, you can omit them or reduce the amount.
- Fresh Herbs: Sage and rosemary add an earthy note that complements the sweet butternut squash and beans.
- Blender Options: You can use an immersion blender directly in the soup pot or transfer batches of the soup to a regular blender for a super creamy texture.
Instructions
First, preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle it with olive oil. Spread the cubed butternut squash, quartered onion, and apple evenly across the sheet, and give them another light drizzle of olive oil. Season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the squash is soft with caramelized edges. This will bring out its natural sweetness.
While the veggies are roasting, warm 6 cups of chicken broth or vegetable stock in a large soup pot over medium heat. Add in two cans of white beans (cannellini or great northern beans) for that creamy texture and extra heartiness.
Once the vegetables are done roasting, carefully add them to the pot with the warm stock. Toss in the fresh sage and rosemary sprigs along with the dried Thai chilies, and let everything simmer for about 20 minutes to allow the flavors to meld.
For the final step, blend the soup until smooth. Remove the chilled and herb sprigs. An immersion blender is perfect for keeping things simple, but you can also use a regular blender in batches if you prefer. This creates that perfect creamy texture that makes this soup so irresistible. If the soup feels too thick, add a splash of broth or water to adjust to your liking.
How to Serve
- Top with toasted pumpkin seeds for a crunchy texture
- Add freshly chopped parsley or thyme sprigs for a pop of color
- Drizzle with a bit of heavy cream or coconut milk for extra richness
- Serve alongside warm crusty bread or garlic toast for dipping
Tips, Tricks, and Alterations
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. This soup tastes even better the next day!
- Blending: Use a high-speed blender if you want a super smooth texture, or go with an immersion blender for an easier cleanup.
- Garnishes: Toasted pepitas, chili flakes, or freshly grated parmesan cheese are all excellent topping ideas.
- Beans: Feel free to swap out cannellini beans for navy beans or great northern beans depending on what you have in your pantry.
- Bean Broth: If you've made your beans from scratch, you can use the bean broth in place of some of the vegetable or chicken stock to boost the flavor and add more body to the soup.
- Make it vegan: Use vegetable broth instead of chicken broth for a delicious vegan option.
- Thickening: If the soup is too thin, simmer it for an additional 10-15 minutes to thicken. For a thinner consistency, add more stock or a splash of white wine vinegar.
If you’ve tried this Butternut Squash White Bean Soup or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Butternut Squash White Bean Soup
Ingredients
- 1 butternut squash peeled and chopped into 1-inch cubes
- 1 onion peeled and quartered
- 1 apple peeled, cored, and quartered
- Olive oil for roasting
- 2 teaspoons salt divided
- ½ teaspoon fresh cracked black pepper
- 6 cups chicken broth or vegetable stock
- 2 cans white beans 15 oz each, cannellini or Great Northern beans
- 2 dried Thai chilies
- 2 –3 fresh sage leaves
- 2 –3 sprigs fresh rosemary
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and drizzle with olive oil.
- Place the butternut squash, onion, and apple on the sheet and drizzle with more olive oil. Season with salt and pepper. Roast for 20-25 minutes until soft and caramelized.
- In a large soup pot, warm the chicken broth or vegetable stock over medium heat. Add the canned white beans.
- Add the roasted vegetables to the pot, along with the sage, rosemary, and Thai chilies. Simmer for 20 minutes.
- Remove the chilled and herb sprigs.
- Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches. Adjust seasoning with additional salt and pepper if needed.
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