Butternut Squash Soup with White Beans and Broccoli

Butternut Squash Soup with White Beans and Broccoli 

Butternut Squash Soup with White Beans and Broccoli

Butternut squash soup never made my list of recipes to try, that is, before this year. My experience with butternut squash was mostly in roasting it, mashing it, then serving it seasoned with cinnamon and applesauce. Prepared like that it has a cinnamony sweet flavor, which is wonderful for a roasted squash dish. But for soup, I prefer a more savory taste, never having cared much for sweeter soups. 

Butternut Squash Soup with White Beans and Broccoli

After trying a delicious pasta dish with cubed butternut squash and white beans earlier this fall though, I couldn’t resist coming up with a butternut squash soup that’s more savory than sweet; and here it is. Thick and full of flavor from the addition of cumin, turmeric, rosemary, and thyme, it warms you up even on the dreariest of rainy or snowy days. The addition of white beans and broccoli complements the silkiness of the squash. It keeps you full and satisfies your hunger. 

Butternut squash is naturally low in fat and sodium, and is an excellent source of vitamin A, vitamin C, and potassium, and a good source of fiber. Add the nutritional benefits of beans – think iron, protein, and fiber to name a few – and broccoli and you have a soup that’s both delicious and healthy.

[Tweet “Curb your hunger and warm up with thick and flavorful Butternut Squash Soup. #soup #recipes “]

Butternut Squash Soup with White Beans and Broccoli

Butternut Squash, white beans, and broccoli come together with thyme, rosemary, and warm spices of cumin and turmeric for a delicious, healthy, and filling soup. Perfect for fall and winter.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: American
Keyword: butternut squash, fall recipe
Servings: 6
Author: Marie


  • 1 small onion halved and sliced – about 1 c.
  • 2 cloves garlic thinly sliced
  • 6 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 Tbsp. olive oil
  • 4 c. peeled and diced (1/2 inch) butternut squash pieces
  • 4 c. reduced sodium chicken broth
  • 1/3 c. dry white wine I used chardonnay
  • 1 15 oz can navy beans, drained and rinsed
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1 1/2 c. cooked broccoli


  • Heat 2 Tbsp. olive oil over medium-low heat in a large saucepan. Add thyme, rosemary, and onions and cook for five minutes, stirring frequently. Add garlic and cook another 1-2 minutes, still over medium-low heat, stirring frequently.
  • Add butternut squash pieces and continue cooking over medium-low heat, stirring occasionally, about 25 minutes, until squash is fork-tender.
  • Pour chicken broth and wine into the squash mixture and simmer about 10-15 minutes to further soften the squash. Remove thyme and rosemary stems.
  • Remove from heat and blend using a stick blender until soup is smooth. Add beans, cumin, turmeric, and broccoli and return to simmer until all ingredients are heated through.

Thank you for sharing!


  1. Holy smokes, Marie, this soup looks so darn delicious and your pics are beautiful! I could eat soup every day for lunch and dinner and yours would be at the top of my list. Love it! Happy Thanksgiving to you and yours 🙂

  2. Your pictures are beautiful and this recipe sounds delish – perfect for the season! Gonna have to try this one, thanks! 🙂

  3. I absolutely look butternut squash, but don’t cook with it enough. Glad to see your recipe here – will definitely have to try this. 🙂

  4. This sounds so delicious! I can’t wait to make all these scrumptious soups this fall! White beans are great for adding protein and fiber.

  5. Butternut squash soup is one of my favorite fall foods! I love that you boosted the protein with some white beans!

  6. Pingback: Autumn Produce Guide: Best Healthy Seasonal Fall Recipes
  7. Pingback: Fall Produce Guide with Recipes and Cooking Tips | Grateful Grazer

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating