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Squash and Bean Soup

Squash and bean soup is full of vegetables and very filling.

Cubes of butternut squash are mixed with black beans, green beans, onions, corn and chopped spinach. All in a creamy broth base with Italian seasoning and onion powder.

This easy vegetarian soup can be served as a healthy lunch or dinner with a wrap like our grilled zucchini hummus wrap or easy chickpea zucchini stir fry wraps.

A white enamelled pot with squash and bean soup and a wood spoon.

Quick Vegetarian Soup

This is a simple and healthy meatless meal that’s loaded with healthy vegetables.

  • Everything is cooked in one pot, making clean up a breeze.
  • Ingredients cook fast. Use frozen vegetables like green beans and squash to make prepping this recipe even faster.
  • We love using squash in soups like our pork and squash stew. Adding a scoop of fresh rice, quinoa or pasta will make this soup even more filling.
  • For more squash recipes try our delicious spaghetti squash bolognese, the festive stuffed acorn squash with ground beef, pears and parmesan, or roast it in our cinnamon sweet potato squash.
Recipe ingredients on a counter including bowls of green beans, bowl of butternut squash, bowl of cream, corn, black beans, broth, spinach, onion, and spices.

Recipe Ingredients

VEGETABLES: Butternut squash, spinach, green beans, corn and yellow onion are all added to this healthy vegetable soup. Butternut squash can be peeled, seeds scooped out and chopped or frozen squash chunks can be used. Green beans should be sliced in half, for a better bite-size piece.

BASE: Heavy cream or coconut milk is mixed with broth for the soup base. Feel free to add more or less liquid depending on what you prefer.

SEASONINGS: Italian seasoning, onion powder, bay leaves, salt and pepper keep this recipe simple but flavorful.

VARIATIONS: This soup can easily be customized depending on what you have in your fridge. Butternut squash can be substituted for acorn squash or pumpkin. Black beans can be swapped for chickpeas, navy beans or lentils. Corn can be swapped with frozen peas. Spinach can be swapped with kale. Add hot sauce for a spicier flavor.

Four images grouped together including a cutting board with green beans, chopped spinach, onion, garlic, knife and garlic press. A white bowl of sauteed onions and a wood spoon. A white pot with black beans, corn, butternut squash, and green beans. Third photo is soup with spinach dumped on top.

How To Make Squash and Bean Soup

Everything is dumped into one large soup pot for an easy healthy meal. Here’s a quick overview of how to make the recipe with full instructions in the recipe card at the bottom of this post.

  1. Sautee the onions and garlic with oil in a large soup pot.
  2. Add in all vegetables, black beans and spices. Mix together.
  3. Pour in cream and broth. Bring the soup to a boil, then reduce to let simmer until veggies are slightly tender.
  4. Scoop into bowls, serve and enjoy!

Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. This soup can be reheated on the stove or in the microwave for 1-2 minutes.

Close up of butternut squash and bean soup with a wood spoon.

Recipe Tips

  • Frozen squash will cook faster than fresh squash. Add frozen squash with chopped spinach near the end of cooking and it will stay firm. Fresh squash should be added at the beginning with the rest of the vegetables.
  • This soup uses light fresh flavors. If you prefer, add more salt and pepper to your personal tastes.
  • Fresh or frozen green beans can be used for the recipe. I used fresh beans as I find they taste better. If you’re in a pinch for time, frozen beans will cook faster.
A white bowl with vegetable soup and as spoon. A large pot with more soup and a butternut squash beside it.

More Soup Recipes

Squash and Bean Soup

Piled high with vegetables, this soup is easy, healthy and very filling.
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

Instructions

Prep:

  • Chop the green beans into bite-size pieces, dice the onion, chop spinach and mince the garlic. Peel the squash, scoop out the seeds, and chop into small ½" cubes. Rinse the canned black beans under cool water.

Cook:

  • Heat a large pot with a bit of cooking oil. Add the chopped onion and minced garlic and cook until onion turns translucent, about 1-3 minutes.
  • Add in the squash, black beans, green beans, Italian seasoning, onion powder, salt and pepper. Mix everything together.
  • Now add the heavy cream (or coconut milk), broth, and bay leaves. Cook until the green beans and squash soften.
  • Add the spinach in the last minute and stir in. Scoop into bowls, serve and enjoy.

Recipe Notes:

  • Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. This soup can be reheated on the stove or in the microwave for 1-2 minutes.
  • Frozen squash will cook faster than fresh squash. Add frozen squash with chopped spinach near the end of cooking and it will stay firm. Fresh squash should be added at the beginning with the rest of the vegetables.
  • This soup uses light fresh flavors. If you prefer, add more salt and pepper to your personal tastes.
  • Fresh or frozen green beans can be used for the recipe. I used fresh beans as I find they taste better. If you’re in a pinch for time, frozen beans will cook faster.
Nutrition
Calories: 192kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 371mg | Potassium: 356mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6325IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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