Recipes Etc.

If you are craving something cozy, nourishing, and full of fall flavor, this Butternut Squash and White Bean Soup is exactly the kind of comfort food that makes autumn feel special. It’s naturally gluten‑free, packed with vitamins, nutrients, and fiber, and it comes together in less than 10 minutes before gently simmering until dinnertime. This is the kind of veggie‑forward soup that warms you from the inside out.

Butternut squash is in season during the fall, which means it’s typically fresher, more flavorful, and more budget‑friendly. Pair that with hearty white beans and aromatic broth, and you’ve got a simple, nourishing soup that feels both wholesome and indulgent.

Serve it alongside a cut of meat, a crisp salad, or a thick slice of freshly baked bread. It’s flexible, family‑friendly, and perfect for busy weeknights when you want something comforting without a lot of fuss. It’s the kind of recipe that fits effortlessly into your fall meal rotation.

Peeling butternut squash can be the trickiest part of this recipe, but you have options:

• Use a sharp vegetable peeler to remove the skin before cubing
• Slice the squash into wedges and cut the peel off with a knife
• Use pre‑cut squash from the store

Once the squash is prepared, the rest is simple.

Why you will love this recipe

• Gluten‑free comfort food – This soup is cozy, nourishing, and naturally allergy‑friendly.
• Full of vitamins, nutrients, and fiber – The squash, beans, and broth make this soup both delicious and nutritious.
• Easy fall flavors – The flavors in this soup come together quickly and taste like autumn in a bowl.
• Budget‑friendly – Squash is in season in the fall. Pick up a butternut squash at the store or a local farm stand!
• Hands‑off cooking – This recipe has less than 10 minutes of prep before it simmers to perfection.

Ingredients

• 1-2 tablespoons olive oil
• 1 small butternut squash, cubed
• 1 medium sweet onion, diced
• 4 cups chicken or vegetable broth
• 1 – 15oz can Great Northern beans or navy beans
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon oregano
• Salt and pepper to taste

How to make butternut squash and white bean soup

• Add the oil and diced onion to a deep pan or Dutch oven. Sauté the onion in the oil until it starts to soften.

• Peel the butternut squash, remove the seeds, and dice into 1/2 to 1 inch cubes.

• Add in the broth, beans, garlic powder, rosemary, oregano, salt, pepper, and butternut squash to the pot and stir.

• Simmer, covered, for about 15-20 minutes until the butternut squash is soft.

How to store butternut squash and white bean soup

• Store this butternut squash and white bean soup in the refrigerator for up to 4 days.

FAQs

Delicious side recipes on the blog that pair well with soup

• Hot ham and cheese sliders
• Cheesy pull-apart garlic bread
• Cheddar drop biscuits
• Soft dinner rolls
• Honey cornbread