There’s something about a big pot of soup simmering on the stove that makes the whole kitchen feel a little cozier. This Butternut Squash & White Bean Soup is hearty, creamy and full of fall flavor, with tender squash, cannellini beans, plenty of vegetables and hearty greens in a savory, herb-filled broth.

The secret is blending just a portion of the soup right in the pot. The squash and beans naturally thicken the broth, so it only needs a small splash of cream for that rich, silky finish. A little white wine and my French Countryside seasoning bring everything together, and the result is one of those soups that tastes like it simmered all afternoon—even though it didn’t.

Add a warm crusty baguette and a glass of Chardonnay, and dinner is done.

WHAT YOU’LL NEED

• BUTTERNUT SQUASH: Cut into small cubes so it cooks quickly and evenly. We’ll brown it first to bring out its natural sweetness and give the soup another layer of flavor.
• CANNELLINI BEANS: Creamy, mild and perfect here. Some stay whole while others get partially blended into the broth, which helps give the soup that gorgeous creamy texture without relying entirely on cream.
• LEEK, CARROTS, & CELERY: Lightens the mayonnaise while adding a subtle tang that keeps the dressing creamy without feeling too heavy.
• GARLIC: Three cloves add just enough savory depth without overpowering the other vegetables.
• DRY WHITE WINE: Used to deglaze the pot and pick up all those flavorful browned bits. Sauvignon Blanc, Pinot Grigio or another crisp, dry white works beautifully.
• CHICKEN OR VEGETABLE BROTH: Either works. Start with 3 cups and add more as needed depending on how brothy you like your soup.
• FRENCH COUNTRYSIDE SEASONING: My blend of herbs gives the soup its cozy, savory French-inspired flavor. If you don’t have it, herbes de Provence is an easy substitute.
• FRESH THYME & BAY LEAF: They simmer in the broth and add another layer of earthy, aromatic flavor.
• HEARTY GREENS: I used kale, but chard, thinly sliced Brussels sprouts or another sturdy green would be wonderful.
• EXTRA VIRGIN OLIVE OIL & BUTTER: Using both gives us the higher-heat benefits of olive oil along with the richness and flavor of butter.
• HEAVY CREAM: A little goes a long way here. I used just ¼ cup to give the broth a silky, luxurious finish while keeping the soup on the lighter side. You can leave it out entirely if you prefer.
• KOSHER SALT & FRESH GROUND PEPPER: Season as you go rather than waiting until the end. The amount you need will depend largely on the broth you use.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – Give the squash some color.
Heat the olive oil and butter in a large Dutch oven over medium heat. Add the butternut squash and cook for 7–8 minutes, stirring occasionally, until the edges are lightly golden and beginning to caramelize. Don’t worry about cooking it all the way through—we’re just building flavor here. Transfer the squash to a plate and set aside.

Baker’s Tip

Don’t skip browning the squash. It would be easier to throw everything into the pot at once, but those caramelized edges add a depth of flavor you simply won’t get from simmering the squash alone. It’s an extra few minutes that makes a noticeable difference.

Step 2 – Build the base.
Add the leeks, carrots and celery to the same pot, adding another small drizzle of olive oil if the pot looks dry. Season lightly with kosher salt and freshly ground black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables have softened and the leeks are fragrant. Add the garlic and cook for another minute, just until you can smell it.

Step 3 – Deglaze with the wine.
Pour in the white wine and let it simmer for about 2 minutes. Use a wooden spoon to scrape up all those browned bits from the bottom of the pot—there’s a lot of flavor hiding down there.

Step 4: Bring the soup together.
Return the butternut squash to the pot. Add 3 cups of broth, the cannellini beans, bay leaf, French Countryside seasoning (or herbes de Provence) and fresh thyme. Season lightly again with salt and pepper. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 10 minutes, until the squash is tender.

Step 5: Here’s where the magic happens.
Remove the bay leaf and thyme sprigs, then use an immersion blender to blend just a portion of the soup right in the pot, leaving plenty of squash, beans and vegetables whole. You’re not making a purée—we just want enough blended to naturally thicken the broth and give it that gorgeous creamy texture.

Stir in the greens, cover and continue cooking for about 10 minutes, or until they’re tender. If the soup becomes thicker than you’d like, add a splash more broth until it’s exactly where you want it.

Step 6: Finish with a little cream.
Reduce the heat to low and stir in ¼ cup heavy cream. It’s not enough to make the soup heavy—just enough to soften the edges and give the broth a silky finish. Taste and adjust the salt and pepper as needed.

SERVE

Ladle into warm bowls and finish with fresh parsley or tarragon and a few turns of freshly cracked black pepper. And while technically optional, a warm, crusty baguette for dragging through that creamy broth is very highly recommended.

Wine Pairing

A lightly oaked Chardonnay is my pick here. Its soft, rounded texture complements the sweetness of the butternut squash and creamy broth, while its acidity balances the earthy beans and greens. I used Louis Jadot Chardonnay in the soup, and it’s just as lovely poured alongside it.

Baker’s philosophy: if the wine is good enough for your glass, it’s good enough for the pot. 😉