Butternut Vegetable Soup Recipe - Allrecipes.com
Butternut Vegetable Soup Recipe
  • READY IN hrs

Butternut Vegetable Soup

Recipe by  

"A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Heat the vegetable oil in a large Dutch oven 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 broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
  3. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses 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 stick blender and partially puree the soup right in the cooking pot.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2009

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!

 
Most Helpful Critical Review
Dec 01, 2010

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.

 
Aug 17, 2009

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.

 
Jan 06, 2010

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.

 
Jan 13, 2011

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.

 
Sep 28, 2009

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!!!!!!!!!!!

 
Jan 13, 2012

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!!

 
Oct 27, 2011

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!

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 820 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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