Butternut Vegetable Soup

Butternut Vegetable Soup

39 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Kathy
Recipe by  Kathy

“A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 gallon

ADVERTISEMENT

Directions

  1. Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
  2. Pour in the broth. Stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and great Northern beans, and simmer until the kale is tender, about 10 minutes.
  3. Pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. Alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

Share It

Reviews (39)

Rate This Recipe
WinoJenn
25

WinoJenn

While this soup recipe was a good starting off point, I felt the need to bump up the flavor and ingredients. I added a can of diced tomatoes, a Granny Smith apple, and some nutmeg to make it a little more Fall-ish and to sneak in some more "good stuff". I used half the amount of Kale to ensure it wouldn't be too bitter for my kids. All in all, the soup was delicious. I wish I hadn't used 12 cups of broth as the recipe called for since I felt it was a little thin. I think 10 c would've been perfect. My husband also wished it had some more beans as he is not vegetarian, and I agree. Don't forget the bread...yum!

Mal
19

Mal

I made this when I had busted my permanent retainer and couldn't eat hard food. I switched the vegetable broth out for Herb & Wine broth when I couldn't find any Veggie in the store. It was delicious! It was quick, easy, and absolutely amazing. I will definitely make it again. Even if you don't think you like squash, try this recipe -- you'll love it.

felicia
12

felicia

This was a wonderful hearty soup for our cold winters in Massachusetts. The only things I did differently were using olive oil instead of vegetable oil and I used chicken broth as the store did not carry vegetable broth. So good my 4 year old devoured a bowl of it.

More Reviews

Similar Recipes

Beaker's Vegetable Barley Soup
(586)

Beaker's Vegetable Barley Soup

Vegetable Cheese Soup I
(71)

Vegetable Cheese Soup I

Homemade Vegetable Soup
(45)

Homemade Vegetable Soup

Chunky Vegetarian Vegetable Soup (Fast and Easy)
(33)

Chunky Vegetarian Vegetable Soup (Fast and Easy)

Moroccan Vegetable Soup
(20)

Moroccan Vegetable Soup

Roasted Vegetable and Kale Soup
(15)

Roasted Vegetable and Kale Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 820 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Beaker's Vegetable Barley Soup

>

next recipe:

Roasted Acorn, Butternut, and Apple Soup