For a richer flavor, roast the butternut squash and carrots before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly caramelized. A touch of maple syrup or brown sugar can enhance the natural sweetness of the butternut squash. Feel free to substitute other beans, such as cannellini or navy beans, for the great Northern beans. Garnish with a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs (such as parsley or chives), or a drizzle of toasted pumpkin seeds.
Butternut Vegetable Soup
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING10 People
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VIEWS229
Embrace the warmth of autumn with this vibrant and nourishing soup. A symphony of butternut squash, hearty beans, and colorful vegetables create a creamy, comforting experience perfect for chilly evenings. Serve with a swirl of cream and crusty bread for dipping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Fiber6 g
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Protein6 g
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Saturated Fat1 g
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Sodium820 mg
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Sugar6 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Heat vegetable oil in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until onion softened and translucent, about 5 minutes.
02 Step
Recipe View 15 mins Add butternut squash and carrots; cook and stir until squash begins to brown, about 15 minutes.
03 Step
Recipe View 45 mins Stir in broth, red potatoes, salt, pepper, and thyme; bring to a boil. Reduce heat and simmer until vegetables tender, about 45 minutes.
04 Step
Recipe View 10 mins Stir in kale and great Northern beans; simmer until kale is tender, about 10 minutes.
05 Step
Recipe View Add 3 cups soup to a blender, filled no more than halfway (you may have to do this in two batches). Cover and hold down lid with a folded kitchen towel, pulse a few times before leaving on to purée. Return puréed soup to Dutch oven, leave remaining soup chunky. Alternately, you can use an immersion blender and partially purée soup in the Dutch oven.
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Dusty Roob
Jun 30, 2025This soup is so easy to make and tastes amazing! My family loves it, especially on cold days.
Bernardo Davis
Feb 23, 2025I added a pinch of red pepper flakes for a little heat. It was a great addition!
Tod Kirlin
Nov 24, 2024I used an immersion blender and it worked perfectly. The soup was so creamy and delicious.
Royce Macejkovickunze
Oct 12, 2023I roasted the vegetables first, as suggested, and it made a huge difference in the flavor. Highly recommend!