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Tuscan White Bean and Butternut Squash Soup Recipe

ByCaroline
Jump to Recipe· 4.9 from 7 reviews

There’s something wonderfully comforting about a bowl of warm soup that feels like a hug from the inside, and this Tuscan White Bean and Butternut Squash Soup Recipe delivers exactly that. The marriage of creamy white beans and sweet, caramelized butternut squash creates a depth of flavor that’s both hearty and light, making it a perfect addition to any cozy night in. I always turn to this recipe when I want to nourish my soul without spending all day in the kitchen.

What makes this Tuscan White Bean and Butternut Squash Soup Recipe truly special is the balance of fresh and earthy notes—bright lemon juice wakes up the richness, while the herbs add that rustic Italian charm. Whether you’re meal prepping for the week or looking to impress guests with minimal effort, this soup checks all the boxes. Trust me, once you try it, you’ll want to keep this one in rotation!

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Why This Recipe Works

  • Flavor Harmony: The natural sweetness of butternut squash pairs perfectly with creamy white beans and savory herbs.
  • Simple Ingredients: Using pantry staples means this soup comes together quickly without sacrificing taste.
  • Versatile & Customizable: Easy to tweak for vegan diets or to suit your preferred greens and herbs.
  • Balanced Texture: The combination of tender squash and slightly crisp kale keeps every spoonful interesting.
A white bowl filled with a warm soup showing a mix of bright orange pumpkin pieces and soft white beans floating in a clear, light yellow broth. There are small green leaves and herbs scattered throughout the soup, adding a fresh look. The bowl is placed on a white marbled surface with blurred slices of brown bread in the background, giving a cozy feel. The soup's texture looks smooth with visible herbs and tosses of black pepper on top. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The beauty of this Tuscan White Bean and Butternut Squash Soup Recipe lies in its straightforward ingredients that both complement and contrast each other beautifully. When shopping, pick a firm butternut squash and fresh baby kale if you can, and the difference is instantly noticeable in your final bowl.

  • Olive oil: Adds a fruity, rich base that helps caramelize the squash perfectly.
  • Butternut squash: Its natural sweetness and smooth texture balance the hearty white beans wonderfully.
  • Yellow or sweet onion: Brings subtle sweetness and depth to the soup’s foundation.
  • Fresh garlic: A little kick that elevates all the flavors and keeps things bright.
  • Unsalted butter: Adds richness and depth; swap for vegan butter or more olive oil for dairy-free.
  • Dried thyme, rosemary, oregano: Classic Tuscan herbs that infuse an earthy, fragrant touch.
  • Lemon juice: Brightens the soup, cutting through richness with fresh acidity.
  • Chicken or vegetable stock: Forms the flavorful liquid base; homemade or high-quality store-bought works great.
  • Kosher salt and black pepper: Essential to season and bring out all the soup’s natural goodness.
  • Cannelini beans: Creamy and mild, these beans add protein and texture without overpowering.
  • Baby kale leaves: Keeps the soup vibrant and slightly crisp, adding a nutritious punch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Tuscan White Bean and Butternut Squash Soup Recipe my own by swapping in different greens or herbs based on what’s in season or in my fridge. You can easily tweak it to be vegan-friendly or pack it with a little extra oomph with added spices or veggies.

  • Variation: I’ve tried adding a pinch of smoked paprika for subtle warmth, and it quickly became a family favorite twist.
  • Dietary adjustment: For vegan versions, just skip the butter or use a plant-based alternative without losing any flavor.
  • Seasonal swaps: Instead of kale, spinach or Swiss chard works beautifully—and they cook faster, so stir them in right before serving.
  • Protein punch: Add some cooked sausage or crispy pancetta bits for a meatier version when you’re craving something heartier.

Step-by-Step: How I Make Tuscan White Bean and Butternut Squash Soup Recipe

Step 1: Caramelize the Butternut Squash

Start by heating olive oil in a heavy-bottomed pot until it shimmers—this is key because it helps develop those beautiful caramelized notes on your butternut squash. Toss in the diced squash and let it cook, turning occasionally, for about 4 to 5 minutes until it’s just starting to soften and gain a golden color. It doesn’t cook through completely here—that comes later—so don’t rush this step. Then, transfer the squash to a plate and set it aside.

Step 2: Build Your Flavor Base

Add your minced onion to the pot and cook gently until soft and translucent, with just a hint of browning. This slow cooking unlocks the onion’s sweetness and adds a lovely depth. Next, stir in the garlic and cook for another minute or two—watch closely so it doesn’t burn because burnt garlic can turn bitter. Drop in the butter and sprinkle in your dried thyme, rosemary, and oregano, stirring until the butter melts and the herbs release their aroma, about 1-2 minutes.

Step 3: Simmer It All Together

Return the butternut squash to the pot and pour in fresh lemon juice and your stock. Give it a good stir, then cover and bring it up to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 15 minutes so the flavors blend and the squash softens fully. This simmering step is crucial, so keep an eye on the pot and stir occasionally. Finish by seasoning with salt and pepper to your taste.

Step 4: Add Beans and Greens

Stir in your drained cannelini beans and baby kale, then simmer for 3 to 5 minutes more until everything is warmed through and the kale is tender but still vibrant. If you swap in a more delicate green like spinach, add it at the very end just before serving to keep it fresh and not overcooked. And that’s it—serve this cozy Tuscan White Bean and Butternut Squash Soup warm with some crusty bread on the side!

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Tips from My Kitchen

  • Caramelizing Patience: Don’t rush browning the butternut squash; it adds natural sweetness that transforms the soup’s flavor.
  • Herb Balance: Measuring your dried herbs carefully helps avoid overpowering the delicate soup base.
  • Lemon Freshness: I use Meyer lemons when possible for a sweeter, less acidic brightness that lifts the soup beautifully.
  • Greens Timing: Adding kale too early can make it soggy; add greens in last to keep their texture vibrant.

How to Serve Tuscan White Bean and Butternut Squash Soup Recipe

A white bowl filled with a clear broth soup containing bright orange roasted cubes of squash, creamy white beans, and dark green leafy kale pieces scattered throughout. Small green herb leaves float on the surface, adding texture and color. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled textured surface with a few loose herb leaves beside it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this soup with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese when not keeping it vegan. A pinch of crushed red pepper flakes adds a subtle heat that pairs beautifully with the sweet squash. Fresh parsley or a few torn basil leaves also add inviting color and fresh aroma right before serving.

Side Dishes

Crusty artisan bread is my go-to side because it’s perfect for dipping and soaking up that flavorful broth. Sometimes, I serve it alongside a simple arugula salad dressed lightly in lemon vinaigrette to keep the meal balanced and refreshing. If I’m feeling indulgent, a warm garlic focaccia pairs so well with the Tuscan vibes of this soup.

Creative Ways to Present

For special occasions, I like to serve this Tuscan White Bean and Butternut Squash Soup Recipe in clear glass mugs or mini crocks, with a sprig of rosemary or thyme nestled in each bowl to amp up the rustic feel. Adding toasted pumpkin seeds or crispy sage leaves on top adds texture and a beautiful presentation element that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually marry nicely overnight, so it tastes even better the next day. Just give it a good stir before reheating, since the squash can settle a bit.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. When thawed, the texture holds up well thanks to the beans and squash, making it a perfect meal prep option.

Reheating

Reheat gently over medium-low heat, stirring occasionally to keep the squash from sticking to the pot. If it looks too thick, stir in a splash of water or stock to loosen it up to your preferred consistency. Finish with a little fresh lemon juice to brighten it back up after reheating.

FAQs

  1. Can I make the Tuscan White Bean and Butternut Squash Soup Recipe vegan?

    Absolutely! Simply replace the butter with olive oil or a plant-based butter alternative and use vegetable stock instead of chicken stock. The flavors remain rich and satisfying without any dairy.

  2. What other beans can I use in this soup?

    Cannelini beans are traditional, but you can swap with great northern beans or navy beans if needed. Just ensure the beans are cooked and tender before adding them to the soup.

  3. Can I use fresh herbs instead of dried?

    You can! Use about three times the amount of fresh herbs as dried since fresh herbs are less concentrated. Add fresh herbs towards the end of cooking to maintain their flavor.

  4. How do I prevent the greens from getting mushy?

    Add tougher greens like kale 3-5 minutes before serving to keep some texture. More delicate greens like spinach should be stirred in just before you take the soup off the heat.

Final Thoughts

This Tuscan White Bean and Butternut Squash Soup Recipe isn’t just another soup to me—it’s a reliable friend on chilly evenings and a reminder of simple, wholesome cooking at its best. I hope you enjoy making and sharing it as much as I do. So grab that butternut squash and white beans, and let this soup warm your heart and kitchen!

Print
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Tuscan White Bean and Butternut Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Vegetarian
Print Recipe

Description

A comforting Tuscan White Bean and Butternut Squash Soup featuring tender squash, creamy cannellini beans, and fresh kale in a fragrant herb-infused broth.

Ingredients

Main Ingredients

  • 1 Tbsp olive oil
  • 1 small butternut squash, peeled, seeded, and large-diced
  • 1 large yellow or sweet onion, minced
  • 1–2 tsp fresh garlic, minced
  • 1 Tbsp unsalted butter
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/8 tsp dried oregano
  • 1 small lemon, juiced
  • 4 cups (32 oz) rich chicken or vegetable stock
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 (15 oz) can cooked cannellini beans, drained but not rinsed
  • 1–1/2 cups baby kale leaves

Instructions

  1. Heat the olive oil: Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash and cook, turning occasionally, until just beginning to caramelize and soften, about 5 minutes. Transfer the butternut squash to a plate.
  2. Sauté the onion: Add the onion to the pot and cook, stirring occasionally, until soft, translucent, and just beginning to brown.
  3. Add garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
  4. Incorporate butter and herbs: Add the butter and as it melts, stir in the dried thyme, rosemary, and oregano. Let cook until the onions turn lightly golden, about 2 minutes.
  5. Add squash, lemon juice, and stock: Return the butternut squash to the pot along with the lemon juice and stock. Stir to combine thoroughly.
  6. Simmer soup: Cover and bring the stock just to a boil, then reduce heat to low and let simmer uncovered for 15 minutes. Season with kosher salt and freshly ground black pepper to taste.
  7. Add beans and kale: Stir in the cannellini beans and baby kale leaves. Continue to simmer gently for 5 minutes until the greens are tender and the beans are warmed through. If using more delicate greens like spinach, add them right before serving.
  8. Serve: Serve the soup warm with crusty bread for a delicious meal.

Notes

  • Make it vegan: use all olive oil and omit the butter completely or substitute with vegan butter such as Earth Balance spread.
  • One small lemon yields approximately 2-3 tablespoons of juice; adjust the amount to your taste. Meyer lemons add a bright, seasonal twist when available.
  • Substitute baby kale with spinach, Swiss chard, or your favorite tender green for variety.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 250 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 5 mg

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