"A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread." — Kathy
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finely diced onion
carrots, thinly sliced
peeled and cubed butternut squash
red potatoes, cubed
ground black pepper
finely chopped kale leaves
1 (16 ounce) can
great Northern beans, rinsed and drained
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!
Pretty good, this recipe makes a ton of soup! I left out about two cups of broth because it did not fit into my soup pot. Good thing I did, because after pureeing three cups of the soup it was not very chunky (I like chunky soup). I added more garlic and about a teaspoon of rosemary to more flavor. I also added in a handful of pasta shapes at the end because I thought that it needed something more.
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.
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.
This soup was delicious. To make it easier I used one large can of pumpkin instead of the butternut and did not need to puree. It was thick and delicious and tasted even better the next day.
Absolutely wonderful and full of flavor. Could not stop eating it from dinner time until 4:00 am for a snack. Will make again, many times!!!!!!!!!!!
Great flavor, great ingredients, simple directions! This was a great recipe. I did tweak so I couldn't give it 5 stars as it stands, but I didn't change much so 4 stars it is. I blanched the potatoes (idaho) ahead of time and softened the squash by microwaving it under plastic wrap for about 10 minutes to make it easy to peel and chop. I used a can of drained, chopped greens instead of kale just because that is what I had on hand. Everything else was pretty much the same and my whole family loved it...even my very picky youngest son! Great winter meal!!
It always amazes me that vegetables alone, with just a few seasonings, taste so delicious! This recipe is a winner, both tast wise and health wise. Although I don't agree with the boiling time (my veggies were almost overdone after 25 minutes), I didn't change a thing about the recipe except for reducing the broth by 2 cups and adding cabbage with the kale. What a wonderful way to get your vitamins! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 59
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