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Butternut Squash and White bean soup in a bowl with a spoon.
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Butternut Squash & White Bean Soup

A soothing & cheering soup made with golden Butternut Squash and delicious creamy white beans. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: soup, Vegan
Keyword: bean soup, butternut squash, pumpkin soup, soup, vegan soup
Servings: 4
Author: Louise-Claire Cayzer


  • 1 small onion finely chopped
  • 3-4 cloves garlic finely chopped
  • 1 tablespoon olive oil
  • 1 medium butternut squash
  • 240 g cooked white beans 1 standard tin/can eg. Cannelini or Butterbean
  • 750 ml vegetable stock or a good quality vegan stock cube or boullion dissolved in same amount of water
  • 2 teaspoon rosemary or thyme finely chopped

For the Crispy topping

  • 100 g kale
  • 40 g pine nuts You can also use pumpkin or squash seeds
  • 1 garlic clove
  • 1 tablespoon olive oil


  • Sautee the onion and garlic with the olive oil in a large pan until translucent.
  • Add the squash and veggie stock. (You want the stock to cover the veggies - add more water if needed) .
  • Simmer for 10 mins & add the beans & herbs. 
  • Simmer for another 10 mins until the squash is completely soft and all the veggies start to collapse.
  • 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

  • Finely chop the kale and saute in a pan for around 3 minutes with the olive oil & garlic.
  • Add the pine nuts and sautee for a few more minutes until the kale is crispy and the pine nuts are toasted.
  • Remove the garlic before serving. 



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