Soups And Stews

Roasted Butternut Squash And Bean Soup

Healthy and hearty! This roasted butternut squash and bean soup will leave you feeling nourished and satisfied. The natural, sweet, and nutty flavor of the squash, paired with creamy white beans and a garnish of earthy pesto, is the perfect balance of flavors to create a flavor-packed soup.

Soup season is here! And there is nothing more cozy and comforting than to sip on a steamy bowl of soup on those crisp evenings. What are your favorite fall/winter soups? I’d love to know!

As soon as the temperatures drop, I line up my repertoire of heartwarming go-to soups, but this year, I am adding a new one, and I’m hoping you love it as much as we do.

I was inspired by this recipe from Cook’s illustrated Fall recipe edition; I’m always looking for new twists on old classics, and this soup caught my attention. There are so many versions of butternut soup, but I loved the addition of the white beans.

I put my spin on it, such as adding a chunk of parmesan cheese to the broth for richness and flavor, warming spices, and an autumn vibe with spiced pumpkin seeds! Such a tasty surprise and crunch.

Time to go whip up a batch of deliciousness, my friends! This soup is not just a treat for the taste buds but also a feast for the eyes, with its vibrant colors reminiscent of the autumn foliage.

Ingredient Notes And Substitutions

Ingredients for butternut squash soup

Butternut squash ~ fresh, or to save time, buy the already peeled and cubed. It costs a little more, but hey, sometimes it’s worth it. Butternut squash is a pain to peel and cut.

Onion ~ a sweet or brown variety works great; however, stay clear of red onions, as the red can turn the soup a funky color.

White beans ~ cannellini, or navy beans

Garlic ~ adds sweetness and nuttiness when roasted.

Chicken stock ~ I always prefer stocks over broths in soups for added flavor. A vegetable stock or broth is also great, and of course makes it vegetarian!

Parmesan cheese ~ TIP! Never throw out those parmesan rinds. Wrap them in plastic wrap and pop them in the freezer. It adds an incredible boost of richness and flavor to soups and stews. Yes- you do remove it before blending or serving them. 😝

Spices ~ cinnamon and cumin add a touch of seasonal warmth.

Pesto ~( garnish) I had frozen cubes of pesto that I made over the summer. You can add a good quality jarred pesto that will work great, too.

Roasted pumpkin seeds ~ (garnish) for a yummy crunch and flavor. I used the ones from Trader Joe’s that are already toasted and seasoned. Use any variety you prefer

Optional Toppings

  • Bacon, or pancetta. Croutons, toasted nuts, or fresh herbs
  • Honey, maple syrup, sour cream, or creme friache.
  • Add milk, cream, or nut milk for a creamier-tasting soup.

Tips For The Best Tasting Soup

  • When shopping for a butternut squash, choose one that is heaviest for its size. This means they are full of moisture and not dried out on the inside. It should be tan or orange in color with a long neck and bulb.
  • Choose chicken stock (or vegetable). The stock gets its flavor primarily from the protein and will give you a more depth of flavor than broth.
  • As tempting as it is to roast the squash whole (sliced in half), you’ll want to roast the cut-up cubes. Doing it this way allows more surface area for all that yummy caramelization to happen!

How To Make Roasted Butternut Squash And Bean Soup

Here’s a quick recipe run-through! For full instructions and any tips, scroll below to find the printable version of this recipe.

  1. Arrange the cubed butternut squash, onion, and garlic on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 25 -30 minutes or until the squash is tender and slightly caramelized.
  2. In a large pot, heat the remaining olive oil over medium heat. Sauté (cook) the chopped onion until it turns translucent, then add the garlic and cook for an additional minute. Add the roasted butternut squash to the pot, chicken stock, salt, pepper sprig of thyme, cumin, cinnamon, and parmesan cheese. Remove the parmesan cheese and twig from the thyme before you blend the soup!
  3. Let the soup cool slightly, then blend or puree using a blender (or immersion blender) until smooth and creamy. Pour the soup back into the pot, and add the beans. (If using milk or cream, add that now). Feel free to adjust the seasoning to achieve the perfect balance of flavors that suits your palate.
  4. Serve the soup hot, garnished with pesto and pumpkin seeds.

More Fall Soups To Fall In Love With❤️🍁

Thai Coconut Pumpkin Soup

Creamy Chicken And Dumpling Soup

Cauliflower Sausage Soup

Slow Cooker French Onion Soup

Creamy Tomato Basil Bisque

two bowls of roasted butternut squash with beans
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Roasted Butternut Squash And Bean Soup


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  • Author: Teri Wallingford
  • Total Time: 40 minutes

Description

The natural, sweet, and nutty flavor of the squash, paired with creamy white beans and a garnish of earthy pesto, is the perfect balance of flavors to create a flavor-packed soup. 


Ingredients

Units Scale
  • 5 cups butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium onion roughly chopped (about 1 cup)
  • 2 cloves garlic roughly chopped
  • 1 can white beans, drained and rinsed. (cannellini or navy beans)
  • 4 cups chicken stock (or vegetable)
  • 2-inch chunk of parmesan cheese ( I use the rind end of the cheese) *See notes
  • 1 sprig of fresh thyme, or 1 teaspoon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup prepared pesto
  • Toasted pumpkin seed for garnish. See notes for other garnish options


Instructions

Roast the butternut squash.

  1.  Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. 
  2.  Roast in the oven for 25 -30 minutes or until the squash is tender and slightly caramelized.

The soup

  1. In a large pot, heat the remaining olive oil over medium heat. Sauté (cook) the chopped onion until it turns translucent, then add the garlic and cook for an additional minute.
  2. Add the roasted butternut squash to the pot, chicken stock, salt, pepper sprig of thyme, cumin, cinnamon, and parmesan cheese. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing all the flavors to meld together beautifully.
  3. Remove the parmesan cheese and twig from the thyme before you blend! Let the soup cool slightly, then blend or puree using a blender (or immersion blender) until smooth and creamy. 
  4. Pour the soup back into the pot, and add the beans. (If using milk or cream, add that now). Feel free to adjust the seasoning to achieve the perfect balance of flavors that suits your palate.
  5. Serve the soup hot, garnished with pesto and pumpkin seeds.

Notes

Tips For The Best Tasting Soup

  • When shopping for a butternut squash, choose one that is heaviest for its size. This means they are full of moisture and not dried out on the inside. It should be tan or orange in color with a long neck and bulb.
  • Choose chicken stock (or vegetable). The stock gets its flavor primarily from the protein and will give you a more depth of flavor than broth.
  • As tempting as it is to roast the squash whole (sliced in half), you’ll want to roast the cut-up cubes. Doing it this way allows more surface area for all that yummy caramelization to happen!

Optional Toppings

  • Bacon, or pancetta. Croutons, toasted nuts, or fresh herbs
  • Honey, maple syrup, sour cream, or creme friache.
  • Add milk, cream, or nut milk for a creamier-tasting soup

Parmesan cheese ~ TIP! Never throw out those parmesan rinds. Wrap them in plastic wrap and pop them in the freezer. It adds an incredible boost of richness and flavor to soups and stews. Yes- you do remove it before blending or serving them

  • Prep Time: 10 Minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove top and oven
  • Cuisine: American

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