Butternut Squash and Bean Soup

    1 hour 45 min

    This soup is loaded with vegetables and protein. Carrots are simmered with butternut squash, potatoes, kale and cannellini beans, then partially liquidised. Serve with crusty bread.

    54 people made this

    Serves: 10 

    • 4 tablespoons vegetable oil
    • 1 onion, diced
    • 2 teaspoons finely chopped garlic
    • 4 large carrots, thinly sliced
    • 275g peeled butternut squash, cubed
    • 3 litres vegetable stock
    • 2 red potatoes, cubed
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 275g kale leaves, finely chopped
    • 1 (410g) tin cannellini beans, rinsed and drained

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
    2. Pour in the stock. Stir in the red potatoes, thyme, salt and pepper and bring to the boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and cannellini beans and simmer until the kale is tender, about 10 minutes.
    3. Pour about 750ml of the soup into a liquidiser, filling the jug no more than halfway full (you may have to do this in two batches). Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulse to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a hand blender and partially puree the soup right in the cooking pot.

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    Reviews in English (55)


    While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a little more Fall-ish and to sneak in some more "good stuff". I used half the amount of Kale to ensure it wouldn't be too bitter for my kids. All in all, the soup was delicious. I wish I hadn't used 12 cups of broth as the recipe called for since I felt it was a little thin. I think 10 c would've been perfect. My husband also wished it had some more beans as he is not vegetarian, and I agree. Don't forget the bread...yum!  -  20 Nov 2009  (Review from Allrecipes US | Canada)


    I made this when I had busted my permanent retainer and couldn't eat hard food. I switched the vegetable broth out for Herb & Wine broth when I couldn't find any Veggie in the store. It was delicious! It was quick, easy, and absolutely amazing. I will definitely make it again. Even if you don't think you like squash, try this recipe -- you'll love it.  -  16 Aug 2009  (Review from Allrecipes US | Canada)


    This was a wonderful hearty soup for our cold winters in Massachusetts. The only things I did differently were using olive oil instead of vegetable oil and I used chicken broth as the store did not carry vegetable broth. So good my 4 year old devoured a bowl of it.  -  06 Jan 2010  (Review from Allrecipes US | Canada)