This lumpy, cozy soup features sweet butternut squash balanced by savory aromatics, colorful vegetables, and tender white beans.

Each bite offers chunky texture and nourishing comfort—perfect for chilly nights or make-ahead lunches.

No puréeing here—just bold, rustic flavor in a satisfying, spoonable stew.

Hearty Butternut Squash & Garden Vegetable Soup Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cups peeled, cubed butternut squash (½-inch chunks)
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes (with juices)
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon sea salt, plus more to taste
• Black pepper to taste
• 1 (15 oz) can cannellini or great northern beans, drained and rinsed
• 1 cup chopped kale or baby spinach
• Juice of ½ lemon (for brightness)

Optional garnishes:

• Chopped parsley or basil
• Crushed red pepper flakes
• Shaved Parmesan or nutritional yeast

Kitchen Tool Tips

• A sharp chef’s knife is essential for cubing firm butternut squash safely and efficiently.
• A heavy-bottomed soup pot or Dutch oven ensures even heat and helps develop flavor as you sauté.
• Use a ladle with a deep bowl to scoop up every chunky, brothy bite.

How to Make Hearty Butternut Squash & Garden Vegetable Soup

1. Heat oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté 6–8 minutes, until softened and fragrant.
2. Add the cubed butternut squash, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the diced tomatoes, vegetable broth, thyme, cumin, paprika, salt, and pepper. Stir and bring to a boil.
4. Reduce heat to a simmer, cover, and cook for 20 minutes until squash is tender but not falling apart.
5. Stir in beans and chopped kale. Simmer uncovered for 5 more minutes until greens wilt and soup thickens slightly.
6. Finish with a squeeze of lemon juice and taste for seasoning.

Nutritional Information

Per serving:

• Calories: 225
• Fat: 4g
• Carbohydrates: 38g
• Protein: 8g
• Fiber: 9g
• Sodium: 610mg

How to Serve

Ladle into warm bowls and garnish with chopped parsley, pepper flakes, or a sprinkle of cheese. Serve alongside toasted sourdough, rosemary focaccia, or a simple arugula salad with lemon vinaigrette.

Here are a few more optional add-on sections to round out the post and boost its value:

Ingredient Spotlight

Butternut Squash:
Naturally sweet, buttery, and nutrient-rich, butternut squash is a fall favorite for good reason. It’s packed with vitamin A, potassium, and fiber—making it ideal for hearty, feel-good soups. When cubed and simmered, it holds its shape while lending subtle creaminess to the broth. Look for squash with smooth, beige skin and a firm, heavy feel.

Cannellini Beans:
These soft, mild-flavored white beans add plant-based protein and a creamy texture to the soup without overpowering the veggies. They also absorb the flavors of the broth beautifully.

Flavor Pairing Suggestions

This soup’s sweet-savory balance pairs well with:

• Fresh herbs like parsley, thyme, or sage for a fragrant finish
• A touch of acid, such as lemon juice or balsamic vinegar, to brighten the broth
• Nutty sides like whole-grain bread or brown rice for extra texture and richness
• Savory umami toppings like shaved Parmesan, toasted pumpkin seeds, or miso butter on toast

Freezer-Friendly Prep Notes

Want to freeze ahead? Here’s how:

• Make the soup up to the point before adding kale and lemon juice. Let it cool completely.
• Portion into freezer-safe containers or silicone soup molds. Label with date.
• When ready to eat, thaw overnight in the fridge and reheat gently. Stir in fresh greens and lemon at the end to revive flavor and texture.

Kid-Friendly Variations

• Omit kale or blend a small portion of the soup if texture-sensitive eaters prefer smoother bites
• Use milder seasonings—skip smoked paprika or cumin if desired
• Add tiny pasta (like ditalini) to make it more fun and familiar
• Serve with cheesy toast “dippers” to encourage little appetites

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If you try this recipe, I’d love to hear your thoughts in the comments below.