Soup season is the perfect time to get delicious and nourishing ingredients into your rotation with this Butternut Squash and Cannellini Bean Soup with Sweet Potatoes! With over 16 g of fiber per serving, this soup is bright, flavorful and nutritious all at the same time.
If you are looking for other great high fiber soups, be sure to try my Easy Lentil Potato Soup Recipe - with High Fiber, Flavorful Fresh Pea Soup Recipe - with Pancetta, Clam Chowder Bread Bowl Recipe - 40 g Fiber per Batch recipes!
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Ingredients
- Butternut squash
- Sweet potatoes
- Cannellini beans
- Fresh sage
- Sweet onion
- Garlic cloves
- White wine
- Olive oil
- Flaky sea salt
- Roasted pumpkin seeds or butternut squash seeds
See recipe card for quantities.
Instructions
1. Before starting this recipe, if you would like to top your soup with the roasted butternut squash seeds, pre-heat the oven to 425°F. Line a baking sheet with a light spray or drizzle of olive oil and lay out your seeds. Roast in the oven for 10-15 minutes, stirring halfway as needed. Set aside to cool for topping your soup.
2. In a large dutch oven or soup pot on medium high heat, add the olive oil and sauté the chopped sweet onion, minced garlic cloves, ½ teaspoon flaky salt and white cooking wine.
3. Add the fresh sage, pieces of butternut squash, sweet potatoes and 3 teaspoon of flaky sea salt.
4.Sauté 3-4 minutes then add 4 cups of vegetable broth. Bring to a boil then cover and resume the heat to medium-low and simmer until the potatoes and squash are fork tender, about 20 minutes.
5. Add the beans and simmer for an additional 5 minutes.
6. Using a blender or immersion hand blender, blend the soup mixture with a few pulses until smooth.
7. Return to the pot and add any additional salt to taste.
8. Serve with an olive oil drizzle or toasted butternut squash seeds!
Equipment
- Immersion Blender or Stand Blender: You could also use a large food processor if you do not have a blender on hand.
- Dutch Oven or Large Soup Pot
- Baking Sheet
Storage
You can store this soup for 3-4 days in the fridge. I love to make a batch and split into bowls for an easy and healthy lunch to grab during the week.
Related
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Pairing
These are some of my favorite dessert recipes:
Butternut Squash and Cannellini Bean Soup with Sweet Potatoes
Ingredients
- 3 lbs butternut squash peeled and cut into large pieces (about 2.5 lbs after peeling), seeds reserved
- 1 ½ lbs sweet potatoes peeled and cut into large pieces
- 1 15.5 oz can cannellini beans drained and rinsed
- 1 ½ tablespoon fresh sage chopped
- ½ large sweet onion chopped
- 3 garlic cloves minced
- ¼ c white wine
- 1 tablespoon olive oil
- 4-5 teaspoon flaky sea salt
- Top with roasted butternut squash seeds or roasted pumpkin seeds
Instructions
- Before starting this recipe, if you would like to top your soup with the roasted butternut squash seeds, pre-heat the oven to 425°F. Line a baking sheet with a light spray or drizzle of olive oil and lay out your seeds. Roast in the oven for 10-15 minutes, stirring halfway as needed. Set aside to cool for topping your soup.
- In a large dutch oven or soup pot on medium high heat, add the olive oil and sauté the chopped sweet onion, minced garlic cloves, ½ teaspoon flaky salt and white cooking wine.
- Add the fresh sage, pieces of butternut squash, sweet potatoes and 3 teaspoon of flaky sea salt.
- Sauté 3-4 minutes then add 4 cups of vegetable broth. Bring to a boil then cover and resume the heat to medium-low and simmer until the potatoes and squash are fork tender, about 20 minutes.
- Add the beans and simmer for an additional 5 minutes.
- Using a blender or immersion hand blender, blend the soup mixture with a few pulses until smooth.
- Return to the pot and add any additional salt to taste.
- Serve with an olive oil drizzle or toasted butternut squash seeds!
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