Southwestern Butternut Squash and White Bean Soup

This Southwestern Butternut Squash and White Bean Soup is so creamy and flavorful!

This recipe kinda came about by mistake, but I’m so glad it did!  I was originally aiming to make a butternut squash and white bean chili.  I love making chili but have never attempted a white chili before. 

I added all my ingredients to the pot and let them cook together for a while.  The flavor was great but I wasn’t thrilled with the consistency, so I blended about 3/4 of the soup and then added it back to the pot.

And, oh my, was it creamy and delicious!  The butternut squash and white beans give it such a silky texture, once blended, and it has all the delicious southwestern chili spices.  It’s a win-win!  It’s also a really filling soup that’s packed with veggies and protein (from the beans).

It’s not quite soup weather where I live, but I know that some areas of the country are covered in snow right now, so hopefully some of you will appreciate this soup!  We had about a week of perfect cold weather, then it was in the 80’s for a few days and now it’s in the 70s.  I wish it was this temperature every single day!

Southwestern Butternut Squash and White Bean Soup

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• Author: She Likes Food
• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

This Southwestern Butternut Squash and White Bean Soup is so creamy and flavorful!

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Ingredients

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• 2 teaspoons olive oil
• 1 small yellow onion, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 6 cups cubed butternut squash
• 3 cans white beans, drained and rinsed ( or great northern)
• 2 teaspoons pure maple syrup
• 3 teaspoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried Italian seasoning
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth (about 32 ounces)

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Instructions

1. Heat a large pot over medium heat and add diced onion and peppers.  Cook until softened, 5-7 minutes.
2. Next, add the butternut squash and garlic and cook for another 2-3 minutes.
3. Add all the remaining ingredients, stir until combined, cover and let simmer until butternut squash is fork tender, about 40 minutes.
4. Carefully (you may want to wait until it’s cooled) add about 3/4 of the soup to a blender or food processor and blend until smooth.  You could add the entire thing if you don’t want any chunks.  Add the pureed soup back to the pot and mix until combined.  Serve immediately or store in the refrigerator up to 4 days.

Notes

Soup can be frozen in an airtight freezer friendly container up to 3 months.

• Prep Time: 20 mins
• Cook Time: 55 mins
• Category: Soup, Vegan, Gluten Free, Vegetarian