This Butternut Squash and Butter Bean Soup came about when I rediscovered a forgotten tin of butter beans at the back of my cupboard.
I’ll be honest — I hadn’t enjoyed them in years. But I decided to give them another chance, and I’m so glad I did.
The result? A rich, velvety, incredibly creamy soup — without a single drop of cream.
It’s quick, cosy, nourishing and feels wonderfully indulgent. Perfect for chilly evenings or when you want something wholesome but comforting.
Serves
3–4 people
Prep & Cook Time
Approximately 45–50 minutes
Dietary Notes
Vegetarian (use vegetable stock)
Dairy-free
Ingredients
1 tablespoon olive oil
1 teaspoon garlic (fresh or lazy garlic)
1 carrot, chopped
1 stalk celery, chopped
½ large butternut squash, peeled and diced
1 × 400g tin butter beans, drained and rinsed
1.5 pints chicken or vegetable stock
1 heaped teaspoon paprika (or to taste)
Salt & black pepper
Crusty bread, to serve
Method
Heat a large saucepan over a medium heat and add the olive oil.
Add the carrot and celery and sauté for around 5 minutes, or until starting to soften.
Stir in the garlic and cook for another 1–2 minutes.
Add the diced butternut squash and drained butter beans.
Pour in the stock and season with salt, black pepper and paprika (I usually add a heaped teaspoon).
Bring to a gentle simmer, place the lid on and cook softly for around 35 minutes, or until everything is tender.
Blend until smooth using a hand blender (or carefully transfer to a jug blender).
Taste and adjust seasoning if needed.
Serve with crusty bread and a small pinch of paprika on top to make it look pretty.
Variations (choose what suits your family)
Texture:
If you prefer a little texture, reserve a spoonful of butter beans before blending and stir them back in at the end.
Spice:
Add a pinch of chilli flakes if you’d like a little warmth.
Extra depth:
A small squeeze of lemon at the end can lift the flavours beautifully.
Notes
This soup thickens as it cools because of the butter beans. If reheating, just add a splash of hot water or stock to loosen it.
It also freezes really well, making it perfect for batch cooking.
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