Winter Squash-and-White Bean Soup

You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans.


7 servings (serving size: 1 1/2 cups soup and 1 tablespoon topping)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 17 %
Fat 4.4 g
Satfat 0.6 g
Monofat 2 g
Polyfat 1.3 g
Protein 9.8 g
Carbohydrate 41.6 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 4.1 mg
Sodium 339 mg
Calcium 126 mg


1 tablespoon olive oil
4 cups (1/2-inch) cubed peeled butternut squash
2 cups chopped leek (about 3 leeks)
3/4 cup diced carrot
1/2 cup diced celery
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1 garlic clove, minced
5 cups water
2 cups chopped green cabbage
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans cannellini beans or other white beans, drained
1/2 cup chopped fresh parsley
3 garlic cloves, minced


Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); sauté 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.

Note: If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.

December 1999
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