Butternut Squash & White Bean Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

A soothing & cheering soup made with golden Butternut Squash and delicious creamy white beans. 

Course: Main Course, Soup
Cuisine: soup, Vegan
Servings: 4
Author: Louise-Claire Cayzer
  • 1 small onion finely chopped
  • 3-4 cloves garlic finely chopped
  • 1 Tbs olive oil
  • 1 medium butternut squash
  • 1 400g tin white beans eg. Cannelini or Butterbean
  • 500-750 ml vegetable stock (home made is best) or stock cube dissolved in water
  • 2 tsp rosemary or thyme finely chopped
For the Crispy topping
  • 2 handfuls kale
  • 40 g pine nuts
  • 1 garlic clove
  • 1 Tbs olive oil
  1. Sautee the onion and garlic with the olive oil in a large pan until translucent.

  2. Add the squash and veggie stock. (You want the stock to cover the veggies- add more water if needed) 

  3. Simmer for 10 mins & add the beans & herbs. 

  4. Simmer for another 10 mins until the squash is completely soft and all the veggies start to collapse.

  5. Add a little extra water if needed, then squish with a potato masher or partially blend with an immersion blender. You want the texture to be creamy,  but with some satisfying chunks. 

For the crispy topping
  1. Finely chop the kale and saute in a pan for around 3 mins with the olive oil & garlic.

  2. Add the pine nuts and sautee for a few more minutes until the kale is crispy and the pine nuts toasted.

  3. Remove the garlic before serving. 

Recipe Notes

Serve the food hot, with the crispy kale and pine nut topping.