This Kale, Butternut Squash and Bean Soup is hearty, warming and full of tender squash, white beans, and spices. It's an easy, slightly spicy, one-pot soup that you can make extra special by topping with Greek yogurt and pumpkin seeds.
I love soups all year round really, but they really come into their own at this time of year. The days are short, the sky is dark, and I love having a fridge full of hearty soups for lunch.
This Kale, Butternut Squash and Bean soup is bursting with nourishing vegetables and protein-packed beans, plus the tomato-based broth is full of bold spicy flavours.
We tend to serve it with a big dollop of plain Greek yogurt on top to make it a little creamy, plus some pumpkin seeds for crunch and a little extra goodness.
This soup is super easy to make in one pot and you can adjust the ingredients to what you have on hand. I've used cannellini beans, but you could also use haricot, butterbeans, kidney beans or any really!
I absolutely love hearty soups at this time of year. They're perfect for lunch or dinner. Some of my favourites are Lentil Soup, Kale Soup, as well as Sweet Potato Black Bean Soup.
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Why You'll Love This Recipe
- This butternut squash and bean soup is filling enough for a full meal without needing sides.
- The recipe uses affordable ingredients that are easy to find year round.
- White beans add protein.
- The soup is naturally vegan and gluten free, making it suitable for many diets.
- One pot cooking keeps cleanup minimal and manageable.
Ingredients
- Butternut squash. This is the main ingredient and provides sweetness, texture, and body to the soup.
- Cannellini beans. These white beans add creaminess and make the soup more filling. Haricot beans also work well.
- Kale. Discard any hard stems and chop. Adds goodness and green!
- Onion. Onion adds sweetness and depth once softened gently. Red or white onion both work here.
- Garlic. Garlic brings savoury warmth and balances the sweetness of the squash. Adjust the amount to taste.
- Vegetable stock. A good quality vegetable stock keeps the soup flavourful without overpowering the vegetables.
- Tomato paste. Tomato paste adds umami and a subtle acidity that keeps the soup from tasting flat.
- Cayenne pepper. Cayenne provides gentle heat. You can use less or more depending on your preference.
- Ground cumin. Cumin gives the soup its warm, earthy backbone and pairs naturally with squash and beans.
- Ground ginger. Ginger adds a soft warmth that lifts the sweetness of the squash.
- Olive oil. This forms the base of the soup and carries the flavour of the spices. You can use any neutral olive oil you cook with regularly.
- Water. Water lightens the stock and prevents the soup from becoming too salty.
- Greek yogurt. Used for serving, this adds tang and richness. A dairy free yogurt can be substituted.
- Fresh herbs. Coriander or parsley add freshness and contrast to the warm soup.
- Pumpkin seeds. These provide crunch and a nutty finish when sprinkled on top.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel the butternut squash and cut it into small cubes.
Heat the oil in a large pot over a medium/low heat, then add the onion and cook, stirring often for 6-7 minutes or until soft but not browned. Stir in the tomato paste/puree, garlic, cayenne, cumin and ginger and cook for a further minute.
Add the squash, stock, water and stir well, then bring it nearly to the boil, then reduce the heat and simmer for 30 minutes.
Stir in the beans and kale and cook for a further 5 minutes.
Serve topped with a dollop of Greek yogurt and sprinkled with the herbs and pumpkin seeds.
Serving Suggestions
- Serve with crusty bread or sourdough. Try White Soda Bread - ready in 30 minutes.
- Pair with a simple green salad for lunch.
- Spoon over cooked grains like rice or quinoa.
- Serve with flatbread or pita on the side. Try Easy Naan Bread.
- Add a swirl of chili oil for extra heat. Try Chili Garlic Oil.
- Pair with grilled cheese for a comforting meal.
- Serve chilled slightly as a thicker stew-style soup.
Variations
- Add smoked paprika for a deeper, smokier flavour.
- Use chickpeas instead of white beans for a firmer texture.
- Blend half the soup for a thicker, creamier result.
- Add a splash of coconut milk for richness.
- Include sweet potato alongside the squash.
- Use roasted squash for a deeper caramelised flavour.
- Add lemon juice at the end to brighten the soup.
- Increase the cayenne for a spicier version.
Storage
This butternut squash and bean soup stores very well. Keep leftovers in an airtight container in the fridge for up to four days. The flavours deepen over time, making it even better the next day. The soup also freezes well for up to three months. Defrost overnight in the fridge and reheat gently on the stove, adding a splash of water if needed.
Top tips
- Cook the onion slowly to develop sweetness without browning.
- Stir the spices into the oil to release their flavour before adding liquid.
- Cut the squash into even pieces so it cooks evenly.
- Taste and adjust seasoning at the end rather than early on.
- Add the beans near the end to keep their texture intact.
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📖 Recipe
Butternut Squash and Bean Soup
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon cayenne pepper to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 650 g butternut squash peeled, deseeded and chopped into 2cm cubes, (4 ½ cups)
- 1 litre vegetable stock (4 cups)
- 250 ml water
- 400 g can cannellini beans drained and rinsed (or haricot or other white beans) (15 ounce can)
- 2 handfuls kale chopped
To serve
- Greek yogurt
- Coriander or parsley
- Pumpkin seeds
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the onion and cook, stirring often for 6-7 minutes or until soft but not browned. Stir in the tomato paste/puree, garlic, cayenne, cumin and ginger and cook for a further minute.
- Stir in the squash, stock, water and bring it nearly to the boil, then reduce the heat and simmer for 30 minutes.
- Stir in the beans and kale and cook for a further 5 minutes.
- Serve topped with a dollop of Greek yogurt and sprinkled with the herbs and pumpkin seeds.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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