I adore how this recipe for butternut squash and tomato soup balances creamy undertones (love me some cashew cream!) with plenty of chunky texture. Why choose one?! With nourishing squash, hearty beans, kale, and fire roasted tomatoes, this crowd-pleasing soup is crazy delish and filling. And get this–it packs in 6 different kids of veggies!
She’s a meal in a bowl! A one pot wonder! The coziest fall squash soup that’s different from what your’ve had before 110% sure to knock your socks (er, sweater?) off.
I couldn’t wait to share this butternut squash soup with tomatoes because I know you have a profound foodie appreciation for the same things I do. You want a nourishing soup that’s not a pain to make, big on flavor and texture, and actually keeps you full. Is that so much to ask?! I GET YOU.
If you’ve laid mouth on my vegan tomato soup with cashew cream and canned tomatoes, call this it’s second cousin–this recipe definitely has more goin’ on. Grab a spoon and join my soup partayyy!
The low down on key ingredients
- Fresh butternut squash: Tender squash adds lovely body and sweet flavor (and yes, the dietitian in me loves the bangin’ nutrition profile). No shame in buying the pre-chopped at the store; my arm is legit sore after cutting a squash, dang!
- Canned fire roasted tomatoes: Most butternut squash white bean soup recipes don’t call for tomatoes but I was craving a subtly smokier, umami, Italian-leaning vibe. Fresh tomatoes just can’t bring the same depth of flavor! It was clear in recipe testing that the pop of acid contrasts super well with the sweet squash, too.
- Butter beans: I’ve been very into these big, buttery beans lately and the heartiness that add to soups. I tested this recipe with cannelini beans too, so don’t fret if you can’t find butter beans.
- Cashews: My secret weapon for a silky soup sans dairy (my cashew cream of mushroom soup is a must make). I’d say 90% of the soup recipes on my blog call for cashew cream because it’s simply sublime for adding the perfect amount of creaminess that’s eerily similar to heavy cream.
- Dried thyme: The warm earthiness adds so much, and we’re giving maximizing the flavor even more by sautéing in before adding the liquid.
- Kale: I found in testing that the pop of green (we’re adding it toward the end) is lovely plus it lends another level of textural intrigue. Dino is sweeter and less bitter than curly kale here. We all need to eat more greens and I find a soup like this is one of the easiest ways!
- Parmesan: I was craving a pinch more salt and umami in my bowl and parm came to the rescue! Stirring in a handful at the end really takes this over the top.
Let’s make it!
Get that mirepoix sweatin’.
Get the most flavor out of your spices, people!
Squash time! Boil til tender.
Add kale closer to the end to keep that vibrant green.
Cashew cream MAKES it.
Add kale closer to the end to keep that vibrant green.
Storing leftovers
Store in the fridge for up to 4 days. Serve with crusty bread if you know what’s good for you!
P.S. It means so much when you leave comments and star ratings letting me know you made one of my recipes and loved it. Thank you tons for supporting Hummusapien and helping new readers discover their next favorite recipe!
Print
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Creamy Butternut Squash and Tomato Soup with White Beans and Kale
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Prep Time:
10 minutes -
Cook Time:
35 minutes -
Total Time:
45 minutes -
Yield:
4–6 servings 1x -
Category:
Soups -
Method:
Stovetop -
Cuisine:
American -
Diet:
Gluten Free
Description
I adore how this recipe for butternut squash and tomato soup balances creamy undertones (love me some cashew cream!) with plenty of chunky texture. Why choose one?! With nourishing squash, hearty beans, kale, and fire roasted tomatoes, this healthy soup is crazy delish and filling. And get this–it packs in 6 different kids of veggies!
Ingredients
Units
USM
Scale
1x2x3x
Instructions
- Warm olive oil over medium heat in a large pot or 5-7 qt dutch oven. Once hot, add onion, celery, carrot and 1 tsp kosher salt. Cook for about 7 minutes, stirring often. Add garlic, thyme, and red pepper flakes. Cook another 3 minutes.
- Stir in tomatoes and their juices, squash, beans and 3 ¼ cups broth (we’ll use the rest for blending cashew cream). Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes. Add kale and cook another 5 minutes, or until squash is fork tender.
- While soup cooks, drain cashews. Add to a blender or Nutribullet with remaining ¾ cup broth. Blend until completely smooth and creamy. Stir into soup then season to taste with salt (I add another ½ tsp). Ladle into bowls are garnish with plenty of parmesan. Enjoy!
