Are you looking for a delicious and nutritious meal that the whole family will love? Look no further than this Tuscan Bean and Butternut Squash Soup!

This rustic, easy-to-make soup combines wholesome ingredients such as cannellini beans, roasted butternut squash, chicken or vegetable broth, garlic, and herbs.

Not to mention it’s packed with fiber and vitamins A & C – perfect for keeping your family fueled throughout their busy days.

Add some crusty bread and you have yourself a mouthwatering meal that everyone at the dinner table is sure to enjoy!

When the temperature dips, I often start simmering a giant pot of soup.

This Tuscan Bean and Squash Soup combines the familiar with a burst of sweetness from butternut squash.

Small crock with soup, plate with slices of bread behind it.

Our family enjoys baked or roasted butternut squash during the holiday season.

I had ordered a bundle of squash from Azure Standard and needed to use the last one up before it started to rot.

Rather than the familiar baked or roasted side dish, I merged it with a Tusan-inspired soup with beans and greens.

You can use cans of cannellini beans (and the recipe reflects that.)

However, I opted to cook up 2 cups of dried beans for the soup.

The bowl in the photo below reflects about half of the cooked beans. I ended up adding all of them to the soup after seeing the ratios in the finished soup.

While you can keep it vegetarian (or even vegan!), I know my family prefers some meat in their entree.

I used homemade chicken stock we had in the freezer with about a cup or two of shredded chicken in it. A good vegetarian stock can be used if you are avoiding all animal products.

TAKE CHARGE OF MEALTIME

Weekly Meal Planner

Meal planning can be a daunting task, but with the Weekly Meal Planner in spreadsheet format, it’s a breeze!

It comes with a list of meal ideas to help you plan breakfast, lunch, and dinner for the week ahead. Plus, you can put together your shopping list, so you can make sure you have everything you need.

The planner is the perfect way to make meal planning easy and fun!

Buy your copy today!

Watch How to Make Tuscan Bean and Butternut Squash Soup

For those who like to see things in action, here is a short video showcasing the steps to make this soup.

Something We’d Do Differently

One thing we all agree that needs to be changed is the amount of time the soup has to simmer.

When I was coming up with our unique twist, all of the recipes I found had a short simmer time. (For now, the recipe reflects that.)

Being able to get dinner on the table in under an hour is great.

However, soups taste better when the herbs and spices have time to meld and give the finished product a depth of flavor.

My recommendation is to hold off adding the butternut squash and allow the herbs and broth to simmer for a few hours on their own.

Then add the butternut squash about 45 minutes to an hour before you plan to serve the soup.

Tuscan Bean and Butternut Squash Soup

Enjoy a hearty Tuscan inspired soup that packs a nutritional punch.

No Ratings

Ingredients

2 Tbsp Olive Oil
1 butternut squash, peeled, seeded and diced
1 large yellow onion, diced
1 large celery stalk, diced
1 Tbsp. fresh garlic, minced
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried parsley
1/4 tsp. dried oregao
1 Tbsp. Chicken stock powder
6 to 8 cups chicken stock
2 cans cannellini beans, drained but not rinsed
6 ounces baby spinach
1 lemon, juiced

Instructions

In a heavy-bottomed stock pot, heat the olive oil over medium heat. Add the cubed butternut squash and cook, turning periodically, until it begins to carmelize and soften. This could take 5 to 10 minutes. Transfer the squash to a bowl.
Add the onion to the pot and cook, stirring occasionally, until it becomes soft and translucent.
Add the celery and cook until the onion starts to brown.
Add the garlic, stir, and if needed add a few tablespoons of water to deglaze the pan.
If desired, add another tablespoon of olive oil with the herbs. Cook for another minute or two.
Add the butternut squash and chicken stock to the pot, stirring to combine.
Cover the pot and bring the stock to a boil. Then, turn the heat down to low and allow it to simmer uncovered for 15 to 20 minutes.
Add the cannellini beans and lemon juice. Allow it to simmer another 5 minutes before adding the baby spinach.

Notes

Our homemade stock usually has a small amount of leftover chicken in it. When we make stock from 2 chicken carcasses, we end up with 6 to 8 cups of stock plus 1 cup or so of meat.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 1394mgCarbohydrates: 49gFiber: 4gSugar: 16gProtein: 29g