Roasted Butternut Squash Soup with White Beans
Roasted Butternut Squash Soup with White Beans is a savory soup with a creamy base and whole beans in every bowl. Roast the squash for deeper flavor, blend one can of beans into the broth, then stir in the second can at the end. A little lemon keeps the finish bright without cream.
The squash roasts while the onion softens on the stove. You need a sheet pan, a soup pot, and an immersion blender. The timing is an estimate; go by tender squash and hot beans rather than the clock alone.
How to Make Roasted Butternut Squash Soup with White Beans
Cut peeled, seeded butternut squash into roughly 1-inch cubes. Weigh about 2 pounds after trimming. Toss the cubes with 1 1/2 tablespoons olive oil and spread them in a single layer on a rimmed sheet pan.
Roast at 425°F for 25 to 30 minutes, turning once. The squash is ready when a fork slips into a cube and some edges have browned. Give crowded cubes a second pan; a packed pan steams more than it browns.
While the squash roasts, soften the onion in the remaining olive oil. Add the garlic, dried thyme, and pepper only for the last 30 seconds so the garlic does not scorch.
Blend the Base and Add Whole Beans
Pour the vegetable broth into the onion pot. Add the roasted squash and one drained can of Great Northern beans. Simmer for five minutes, then take the pot off the heat and blend until creamy.
Keep the immersion-blender blade under the surface to limit hot splashes. If the soup is too thick to move easily, add a little water or broth. Stir in the second drained can of beans and warm them gently for about five minutes. They stay whole and give each bowl more texture.
Turn off the heat before stirring in the lemon juice. Taste the soup, then add salt only if needed; canned beans and broth differ by brand.
How to Adjust the Texture and Flavor
For a smooth soup with no visible beans, blend both cans. For this recipe’s creamy base with a little bite, blend only the first can. The soup thickens as it sits because of the blended beans.
Add extra broth a few tablespoons at a time if you want it looser. If it tastes sweeter than you like, check the salt first, then add a little more lemon juice to your bowl. Keep the amount modest so the squash still tastes like squash.
Serving and Storing the Soup
Serve the soup warm, making sure every bowl gets some of the whole beans. A slice of bread is enough if you want something on the side.
For another bean-based meal, try our ground turkey, sweet potato and white bean skillet. It is a stovetop dinner with a firmer texture.
If you would rather have a brothy soup, see our lemon chicken and chickpea soup. It uses chickpeas and spinach instead of a blended squash base.
Cool leftovers promptly in shallow containers and refrigerate within two hours. Use within 3 to 4 days. Reheat to 165°F, adding a little water or broth if the soup has thickened.
Frequently Asked Questions
Can I use canned white beans?
Yes. This recipe uses two 15-ounce cans of Great Northern beans. Drain and rinse them, then blend one can and leave the other whole.
Do I have to peel the butternut squash?
Yes for this version. The recipe uses 2 pounds of peeled, seeded cubes so the blended soup has a smooth texture. Weigh the squash after trimming.
Why is my soup too thick?
The blended beans thicken the soup as it stands. Stir in a little water or broth at a time until it is easy to ladle.
Can I make this soup ahead?
Yes. Cool it promptly, refrigerate within two hours, and use it within 3 to 4 days. Reheat to 165°F and loosen it with a splash of broth if needed.
Roasted Butternut Squash Soup with White Beans
Roasted Butternut Squash Soup with White Beans blends roasted squash and one can of beans for a creamy base, then adds whole beans for bite.
- Roasting squash
- 425°F
Ingredients
- 2 pounds butternut squash, 900 g after peeling and seeding, cut into 1-inch cubes
- 2 tablespoons olive oil, divided (about 28 g)
- 1 medium yellow onion, diced (about 110 g)
- 3 garlic cloves, minced (about 9 g)
- 1 teaspoon dried thyme, about 1 g
- 1/4 teaspoon ground black pepper, about 0.6 g
- 4 cups low-sodium vegetable broth, about 960 g; sodium and flavor vary by brand
- 2 (15-ounce) cans canned Great Northern beans, drained and rinsed, about 480 g total; divided
- 1 tablespoon fresh lemon juice, about 15 g; add off heat
- fine salt, to taste after adding lemon
Instructions
- Roast the squash
Heat the oven to 425°F. Spread the squash cubes in a single layer on a rimmed sheet pan. Toss with 1 1/2 tablespoons of the olive oil. Roast for 25 to 30 minutes, turning once, until a cube is tender when pierced with a fork and the edges have browned. If the pan is crowded, use two pans so the squash can brown.
- Soften the onion
While the squash roasts, heat the remaining 1/2 tablespoon olive oil in a 5- to 6-quart soup pot over medium heat. Add the onion and cook, stirring now and then, for 6 to 7 minutes until soft. Stir in the garlic, thyme, and black pepper for 30 seconds.
- Simmer and blend the base
Add the broth, roasted squash, and one drained can of beans to the pot. Bring to a gentle simmer and cook for 5 minutes. Take the pot off the heat. Use an immersion blender to blend until creamy, keeping the blade submerged to avoid splashes. For a thinner soup, stir in a little water or more broth.
- Warm the whole beans and finish
Stir in the second drained can of beans. Return the pot to low heat and simmer gently for about 5 minutes, until the beans are hot. Turn off the heat and stir in the lemon juice. Taste, then add fine salt only if needed. Divide among six bowls.
Storage
- Refrigerator: Cool promptly in shallow containers and refrigerate within two hours. Use within 3 to 4 days. (4 days)
Reheating
- Stovetop: Warm the soup until it reaches 165°F. Add a splash of water or broth if it has thickened. at 165°F
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