This light yet comforting soup brings together sweet, velvety butternut squash and tender zucchini in a bright, herbaceous broth.

Unlike typical puréed squash soups, this version keeps the vegetables intact, celebrating their texture and color.

It’s a refreshing take perfect for late summer or early fall when zucchini is still abundant and butternut just hits the markets.

Squash² Butternut & Zucchini Herb Brothy Soup Ingredients

• 1 tablespoon olive oil (or avocado oil for a neutral flavor)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups peeled, cubed butternut squash (½-inch pieces)
• 2 medium zucchini, halved lengthwise and sliced
• 1 (15-ounce) can white beans, drained and rinsed
• 4 cups vegetable broth (low sodium preferred)
• 1 tablespoon lemon juice (plus more to taste)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley or basil
• Optional: shaved Parmesan or vegan cheese for topping

Kitchen Tool Tips

• Sharp vegetable peeler makes prepping butternut squash faster and safer.
• Heavy-bottomed Dutch oven helps caramelize the aromatics evenly and prevents scorching the broth.
• Mandoline slicer ensures zucchini slices are uniform and tender in each bite.

How to Make Squash² Butternut & Zucchini Herb Brothy Soup

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Stir in garlic, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add cubed butternut squash and sauté for 5 minutes to begin softening.
4. Add zucchini slices and cook for another 3 minutes.
5. Pour in vegetable broth and white beans. Bring to a simmer and cook for 12–15 minutes, or until butternut squash is tender but not falling apart.
6. Stir in lemon juice, season with salt and pepper, and garnish with herbs and Parmesan if using. Serve hot.

Nutritional Information

Per serving:

• Calories: 210
• Fat: 6g
• Carbohydrates: 31g
• Protein: 7g
• Fiber: 7g
• Sodium: 600mg

How to Serve

Top with a swirl of basil oil or chili crisp for contrast. Serve alongside crusty bread, or spoon over cooked farro or quinoa for a heartier bowl.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Simmer gently on the stove or microwave in 1-minute bursts until warmed through.

FAQ

Can I use frozen butternut squash?

Yes! Frozen cubed squash works perfectly and saves prep time. Add it directly to the pot—no thawing needed.

Can I make it creamier?

You can stir in a splash of coconut milk or blend 1 cup of the soup and return it to the pot for added body.

What other beans can I use?

Chickpeas, cannellini, or butter beans all work well and offer a slightly different texture.

Can I make it in advance?

Absolutely. The flavors deepen over time—just don’t overcook the zucchini if you plan to reheat later.

Ingredient Spotlight

Zucchini: The Tender Balancer

Zucchini is a summer squash known for its mild flavor, tender flesh, and ability to absorb surrounding seasonings. In this soup, it brings a soft texture that balances the denser, sweeter cubes of butternut squash.
High in water and fiber but low in calories, zucchini adds lightness to each spoonful. Cooking it briefly ensures it stays intact and slightly crisp rather than mushy. It’s also rich in antioxidants and a source of vitamin C, making it as nutritious as it is versatile.

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