Southwestern Butternut Squash and White Bean Soup

This vegan Southwestern Butternut Squash and White Bean Soup is so creamy and flavorful.

This recipe kinda came about by mistake, but I’m so glad it did! I was originally aiming to make a butternut squash and white bean chili. I love making chili, but I had never attempted a white chili before.

I added all my ingredients to the pot and let them cook together for a while. The flavor was great, but I wasn’t thrilled with the consistency, so I blended about 3/4 of the soup and then added it back to the pot.

And, oh my, was it creamy and delicious! The butternut squash and white beans give it such a silky texture, once blended, and it has all the delicious southwestern chili spices. It’s a win-win! It’s also a really filling soup that’s packed with veggies and protein (from the beans).

Southwestern Butternut Squash and White Bean Soup Recipe Ingredients

• Vegetables – This recipe calls for yellow onion, yellow and red bell pepper, butternut squash, and garlic.
• White beans – I used three cans of white beans, drained and rinsed. Great Northern beans work well. 
• Maple syrup – Be sure to use pure maple syrup, not artificially flavored pancake syrup.
• Spices – I used chili powder, ground cumin, paprika, dried Italian seasoning, salt, and black pepper.
• Vegetable broth
• Olive oil

How To Make This Creamy Squash and Bean Soup

1. Heat a large pot over medium heat and add diced onion and peppers. Cook until softened, 5-7 minutes.
2. Next, add the butternut squash and garlic, and cook for an additional 2-3 minutes.
3. Add all the remaining ingredients, stir until combined, cover, and let simmer until the butternut squash is tender enough to be fork-tender, about 40 minutes.
4. Carefully add about 3/4 of the soup to a blender (you may want to wait until it’s cooled) or food processor and blend until smooth. You could add the entire thing if you don’t want any chunks. Add the pureed soup back to the pot and mix until combined. Serve immediately or store in the refrigerator up to 4 days.
5. This soup can be frozen in an airtight freezer-friendly container up to 3 months.

It’s not quite soup weather where I live, but I know some areas of the country are covered in snow right now, so hopefully some of you will appreciate this soup! We had about a week of perfect cold weather, then it was in the 80s for a few days, and now it’s in the 70s. I wish it were this temperature every day!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Chili-Type Soups?

Zucchini, Corn, and White Bean Chili

Vegetarian Pumpkin Chili with Black Beans

Creamy Vegetarian White Bean Chili

Lemony White Bean Soup with Quinoa

30 Minute Black Bean Soup with Pico De Gallo

Creamy Pinto Bean Pumpkin Soup

Southwestern Butternut Squash and White Bean Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: She Likes Food
• Total Time: 1 hour 15 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This Southwestern Butternut Squash and White Bean Soup is so creamy and flavorful!

---

Ingredients

Scale 1x2x3x

• 2 teaspoons olive oil
• 1 small yellow onion, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 6 cups cubed butternut squash
• 3 cans white beans, drained and rinsed ( or great northern)
• 2 teaspoons pure maple syrup
• 3 teaspoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried Italian seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth (about 32 ounces)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large pot over medium heat and add diced onion and peppers.  Cook until softened, 5-7 minutes.
2. Next, add the butternut squash and garlic and cook for another 2-3 minutes.
3. Add all the remaining ingredients, stir until combined, cover and let simmer until butternut squash is fork tender, about 40 minutes.
4. Carefully (you may want to wait until it’s cooled) add about 3/4 of the soup to a blender or food processor and blend until smooth.  You could add the entire thing if you don’t want any chunks.  Add the pureed soup back to the pot and mix until combined.  Serve immediately or store in the refrigerator up to 4 days.

Notes

Soup can be frozen in an airtight freezer friendly container up to 3 months.

• Prep Time: 20 mins
• Cook Time: 55 mins
• Category: Soup, Vegan, Gluten Free, Vegetarian