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Bean and Butternut Squash Soup

Bean and Butternut Squash Soup

Mo Hanan

"A hearty winter soup with beautiful color, subtle flavors, and velvety texture."
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9 h 45 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1447 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  2. Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
  3. Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
  4. Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
  5. Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

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Read all reviews 5
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The white beans are delicious in this. Yummy flavor with the butternut squash. Great combination!

This is a delicious soup. The only change that I made was use 1 quart chicken stock, and 1 quart water. We ate it the first night and the second night we topped it with spinach, and let it coo...

Two great tasting ingredients in one fantastic soup. I made the recipe exact and it was very good. Next time I will add some bacon to zip it up a little. Will make again!

This is a fabulous soup. Followed directions as given but used vegetable broth instead of chicken bullion. Velvety smooth, more body than butternut soup without the beans. Very flavorful with th...

Really good soup. Not actually a huge fan of squash soup in general but had something like this at a friends and loved it and have been looking for a recipe. It does not have that "baby food" co...

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