Squash and Bean Soup
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Squash and bean soup is full of vegetables and very filling.
Cubes of butternut squash are mixed with black beans, green beans, onions, corn and chopped spinach. All in a creamy broth base with Italian seasoning and onion powder.
This easy vegetarian soup can be served as a healthy lunch or dinner with a wrap like our grilled zucchini hummus wrap or easy chickpea zucchini stir fry wraps.
Quick Vegetarian Soup
This is a simple and healthy meatless meal that’s loaded with healthy vegetables.
- Everything is cooked in one pot, making clean up a breeze.
- Ingredients cook fast. Use frozen vegetables like green beans and squash to make prepping this recipe even faster.
- We love using squash in soups like our pork and squash stew. Adding a scoop of fresh rice, quinoa or pasta will make this soup even more filling.
- For more squash recipes try our delicious spaghetti squash bolognese, the festive stuffed acorn squash with ground beef, pears and parmesan, or roast it in our cinnamon sweet potato squash.
Recipe Ingredients
VEGETABLES: Butternut squash, spinach, green beans, corn and yellow onion are all added to this healthy vegetable soup. Butternut squash can be peeled, seeds scooped out and chopped or frozen squash chunks can be used. Green beans should be sliced in half, for a better bite-size piece.
BASE: Heavy cream or coconut milk is mixed with broth for the soup base. Feel free to add more or less liquid depending on what you prefer.
SEASONINGS: Italian seasoning, onion powder, bay leaves, salt and pepper keep this recipe simple but flavorful.
VARIATIONS: This soup can easily be customized depending on what you have in your fridge. Butternut squash can be substituted for acorn squash or pumpkin. Black beans can be swapped for chickpeas, navy beans or lentils. Corn can be swapped with frozen peas. Spinach can be swapped with kale. Add hot sauce for a spicier flavor.
How To Make Squash and Bean Soup
Everything is dumped into one large soup pot for an easy healthy meal. Here’s a quick overview of how to make the recipe with full instructions in the recipe card at the bottom of this post.
- Sautee the onions and garlic with oil in a large soup pot.
- Add in all vegetables, black beans and spices. Mix together.
- Pour in cream and broth. Bring the soup to a boil, then reduce to let simmer until veggies are slightly tender.
- Scoop into bowls, serve and enjoy!
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. This soup can be reheated on the stove or in the microwave for 1-2 minutes.
Recipe Tips
- Frozen squash will cook faster than fresh squash. Add frozen squash with chopped spinach near the end of cooking and it will stay firm. Fresh squash should be added at the beginning with the rest of the vegetables.
- This soup uses light fresh flavors. If you prefer, add more salt and pepper to your personal tastes.
- Fresh or frozen green beans can be used for the recipe. I used fresh beans as I find they taste better. If you’re in a pinch for time, frozen beans will cook faster.
More Soup Recipes
- Tomato Pasta Soup is quick, simple and easy.
- Turmeric Ginger Carrot Soup is sweet and creamy.
- Tomato Cod Soup is fast to make.
- Country Ham and Bean Soup is comforting and big in flavor.
- Black Bean Tortilla Soup is a family favorite!
Squash and Bean Soup
Ingredients
- 1 medium onion - chopped
- 4 garlic cloves - minced
- 2 cups butternut squash - peeled and cut into ½" cubes
- 1 ½ cups chopped green beans - fresh or frozen
- 1 cup black beans - drained and rinsed
- 1 cup heavy cream - or coconut milk
- 1 cup broth
- ½ cup corn
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 bay leaves
- 1 cup chopped spinach
Instructions
Prep:
- Chop the green beans into bite-size pieces, dice the onion, chop spinach and mince the garlic. Peel the squash, scoop out the seeds, and chop into small ½" cubes. Rinse the canned black beans under cool water.
Cook:
- Heat a large pot with a bit of cooking oil. Add the chopped onion and minced garlic and cook until onion turns translucent, about 1-3 minutes.
- Add in the squash, black beans, green beans, Italian seasoning, onion powder, salt and pepper. Mix everything together.
- Now add the heavy cream (or coconut milk), broth, and bay leaves. Cook until the green beans and squash soften.
- Add the spinach in the last minute and stir in. Scoop into bowls, serve and enjoy.
Recipe Notes:
- Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. This soup can be reheated on the stove or in the microwave for 1-2 minutes.
- Frozen squash will cook faster than fresh squash. Add frozen squash with chopped spinach near the end of cooking and it will stay firm. Fresh squash should be added at the beginning with the rest of the vegetables.
- This soup uses light fresh flavors. If you prefer, add more salt and pepper to your personal tastes.
- Fresh or frozen green beans can be used for the recipe. I used fresh beans as I find they taste better. If you’re in a pinch for time, frozen beans will cook faster.
