Tuscan White Bean and Butternut Squash Soup Recipe

I’ve been making this Tuscan White Bean and Butternut Squash Soup Recipe for years now, and honestly, it never gets old. There’s something so comforting about the creamy beans paired with the sweet, caramelized butternut squash that makes it my go-to on chilly evenings. If you’re looking for a soup that feels cozy but also fresh and vibrant, this one fits the bill perfectly.

What I love most about this Tuscan White Bean and Butternut Squash Soup Recipe is how versatile it is—it works beautifully as a quick weeknight meal or a starter when you’re entertaining friends. Plus, it’s packed with wholesome ingredients that not only taste fantastic but also fill you up without weighing you down. Trust me, once you give this a try, it’ll become one of your favorites too!

this …

Ingredients & Why They Work

Every ingredient in this Tuscan White Bean and Butternut Squash Soup Recipe plays a role in creating that warm, inviting flavor. Whether you’re hunting down the freshest butternut squash or choosing the perfect beans, here’s why these staples come together so nicely.

• Olive oil: Brings a subtle fruity richness and is perfect for caramelizing the squash without overpowering flavors.
• Butternut squash: The star of the show—sweet, tender, and it adds a lovely creamy texture when cooked just right.
• Yellow or sweet onion: Adds natural sweetness and depth when sautéed.
• Fresh garlic: Just enough to wake up your taste buds without stealing the spotlight.
• Unsalted butter: Adds a silky finish and richness—you can swap for vegan butter or just use olive oil if you prefer.
• Dried thyme, rosemary, oregano: Classic Mediterranean herbs that add earthy aroma and subtle complexity.
• Fresh lemon juice: It’s that little zing that brightens up the whole soup, making it taste lighter and fresher.
• Chicken or vegetable stock: Provides a flavorful base—you’ll want something rich and homemade if possible.
• Kosher salt and black pepper: Season to enhance and balance all the flavors.
• Cannelini beans: Creamy white beans that thicken the soup and add protein and fiber.
• Baby kale leaves: Adds color, texture, and a boost of nutrients; you can swap in spinach or Swiss chard if you like.

Tweak to Your Taste

One of the best things about this Tuscan White Bean and Butternut Squash Soup Recipe is how easy it is to make your own. I often switch up the greens or add a splash of spice depending on the season or what I have on hand.

• Variation: When I want a smoky twist, I’ll sprinkle in a pinch of smoked paprika or add diced chorizo for a meaty boost—both work wonderfully with the squash and beans.
• Make it vegan: Swap out the butter for olive oil or vegan spread, and make sure your stock is vegetable-based. It’s just as cozy and flavorful!
• Seasonal swaps: Late summer? Try adding fresh tomatoes or roasted corn for a bit of sweetness. In winter, experiment with hearty greens like Swiss chard.

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

Step 1: Begin by Caramelizing the Butternut Squash

Heat olive oil in a heavy-bottomed pot over medium heat until it shimmers. Add your diced butternut squash and stir occasionally as it cooks, aiming for those golden edges and a slight softening—this should take about 4 to 5 minutes. This caramelization step brings out a sweet, nutty flavor that’s key to the depth of the soup. Once done, transfer the squash to a plate to keep it from overcooking.

Step 2: Sauté the Onions and Garlic

Next, in the same pot, add your minced onion. Cook it slowly, stirring occasionally, until it becomes soft and translucent, about 5 to 7 minutes. You’ll see the edges start to brown—which means you’re building real flavor here. Toss in the garlic and cook for one to two more minutes until fragrant, but watch closely so it doesn’t burn.

Step 3: Add Butter and Herbs

Now stir in the butter and let it melt gently, then sprinkle in your dried thyme, rosemary, and oregano. Let these sizzle with the onions for another couple of minutes—this tames the herbs and releases oils that deepen the soup’s aroma.

Step 4: Combine All Ingredients and Simmer

Return the caramelized butternut squash to the pot and squeeze in fresh lemon juice. Pour in the chicken or vegetable stock, stirring everything together. Bring the soup up to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes. This lets the flavors marry and the squash to soften fully.

Step 5: Add Beans and Greens, Then Serve

Finally, fold in the cannellini beans and baby kale leaves. Simmer for another 3 to 5 minutes until the kale wilts and the beans are warmed through. Taste and adjust salt and pepper as needed. Ladle into bowls and serve with your favorite crusty bread for dipping. It’s deliciously satisfying!

How to Serve Tuscan White Bean and Butternut Squash Soup Recipe

Garnishes

I love topping this soup with a drizzle of good olive oil and a sprinkle of freshly grated Parmesan or Pecorino. Sometimes I add a few torn fresh basil leaves or a grind of black pepper for a bit of extra freshness and bite—it really brings the warmth of the soup to life.

Side Dishes

To keep it simple and satisfying, I usually serve this soup with crusty whole-grain bread or garlic baguette slices. For a heartier meal, a side salad with lemon vinaigrette or some roasted vegetables pairs beautifully and rounds out the meal.

Creative Ways to Present

For a fun twist at dinner parties, I like serving this Tuscan White Bean and Butternut Squash Soup Recipe in small, individual cups or mini pumpkin bowls. Garnishing each with a tiny sprig of thyme and a swirl of herb oil instantly makes it feel special and festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to four days. When it sits, the flavors really mellow and develop even more, so feel free to make it a day ahead if you like—the soup almost tastes better the next day!

Freezing

This soup freezes really well. I portion it out into freezer-safe containers and find it keeps beautifully for up to three months. Just be sure to cool it completely before freezing to maintain the best texture.

Reheating

When reheating, I prefer to do it gently on the stove over medium-low heat, stirring occasionally until warmed through. You might need to add a splash of stock or water if it thickens too much in the fridge or freezer—this keeps it nice and soupy.

FAQs

Final Thoughts

This Tuscan White Bean and Butternut Squash Soup Recipe is one of those meals I always come back to when I want something that feels like a hug in a bowl. It’s simple enough to whip up any night but impressive enough to share with guests. I hope you enjoy making it as much as I’ve enjoyed sharing it with you—there’s nothing quite like the cozy, bright flavors of this soup to lift your spirits on cooler days!

Print