Butternut Squash with White Bean Soup

Warm and comforting, this simple pureed soup is the perfect meal to cozy up to when the weather starts turning cold.

This pureed butternut squash soup is the third and last recipe in our butternut squash ingredient spotlight. However, last rarely means least, and it certainly isn’t the case here. In fact I think I’ve saved the best for last, as pureed soups are some of my favorite weeknight meals to make.

People will tell you the longer you let a soup’s flavors develop, the more delicious it will be. Those people must not have day jobs, so I’m going to tell you – for quick and easy soups, puree it.

It will be good, and give you a great excuse to use one of the best kitchen gadgets out there, the immersion blender (which now comes in a dozen colors!). I’m not one for a lot of gadgets in my kitchen, but I do think this is a must-have for anyone, because who doesn’t love the beauty and warmth of a pureed soup?

This one is extra special as a lot of pureed soups tend not to have a protein element, which is why I add a can of white beans into this version. It adds another layer of body and also makes this a complete meal if you’re feeling too lazy to prepare anything else.

Serve with a couple pieces of toasted bread and some creme fraiche, and sip under a blanket while reading your favorite magazine.

Prepping & Cooking Smarts

  • Getting your veggies prepped ahead of time makes the cooking process go by quickly and smoothly. Watch our short videos below on how to prep butternut squash, onions, and garlic.
  • Learn the cooking formula for making pureed soups with our how-to video, so you can get a head start on cooking a pureed soup!

How to Chop Butternut Squash

There's no need to wrestle with butternut squash anymore once you see how easy it is to prep this vegetable.


How to Chop & Dice an Onion

Learning how to dice an onion correctly will save you so much time in the kitchen.


How to Mince or Crush Garlic

Garlic adds great flavor and aroma to any dish. Learn how to impart the flavors of garlic to any dish with this short video.


How to Make Pureed Vegetable Soups

See how we turn vegetables into creamy goodness in this short technique video.

Equipment Smarts

  • Dutch oven – Because you’ll be pureeing the soup later, it helps to have a bigger pot to have room to puree, and the higher walls prevent spattering.
  • Immersion blender – Using your immersion blender will take some practice. I find that if I hold the blender firmly against the bottom of the pot, there is less splatter. You might want to wear an apron your first few times, or you can actually put the pot in your sink and puree it in there to make clean up easier.

For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools

Butternut Squash with White Bean Soup

Warm and comforting, this simple pureed soup is the perfect meal to cozy up to when the weather starts turning cold.

Prep time: 15 min

Cook time: 45 min

Total time: 1 hr

Serves: 6 (as a side), 3 (as a main)


  • 1 butternut squash, chopped
  • 1 medium to large onion, chopped
  • 2 cloves garlic
  • 2 to 3 thyme sprigs, leaves removed
  • 1 Tbsp olive oil
  • 2 to 3 sage leaves
  • 1 (14.5 oz) can white beans, drained
  • 1 quart broth (veggie or chicken) or water
  • 1/4 tsp nutmeg (opt)
  • Maple syrup, to taste (opt)
  • Creme fraiche or sour cream, for serving (opt)



  1. Butternut squash – Warm in microwave for about 3 to 5 minutes to soften skin. Slice in half, remove seeds, peel off outer skin, and coarsely chop into similar-sized pieces (size doesn’t matter as it all gets cooked down and pureed). (Can be done up to 5 days ahead)
  2. Onion / Garlic / Thyme – Prep as directed. (Can be done up to 5 days ahead)


  1. Heat a Dutch oven over medium-high heat, then add the oil and then garlic.
  2. Give the garlic about 10 to 15 seconds to release some of its aromatics, then add the chopped onion, sage, and thyme leaves. Saute for about 3 minutes, tossing with a heat-safe spatula or wooden spoon a few times.
  3. Add the butternut squash and drained beans, and pour enough stock / water to cover all the ingredients. Cover pot with its lid and bring to a boil. Once the soup boils, keep the lid on and lower heat to a simmer, and cook for another 15 to 20 minutes.
  4. Remove the pot from the stove and let the soup cool down, uncovered, for about 10 minutes.
  5. Then place the immersion blender in the soup, tilt at about a 10 degree angle, and puree at a medium setting.
  6. Season to taste with nutmeg and maple syrup for a bit of sweetness. Ladle into bowls and swirl in a spoonful of creme fraiche. Enjoy!

Note: This blog post was originally published in February 2012 and has been updated with new and helpful resources.

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