This comforting Butternut Squash and White Bean Soup is my current favorite amongst all the other soups I’ve shared this year. I’m sharing some tips during the prep that gave this soup a little twist.

Butternut Squash and White Bean SoupButternut Squash Soup

Recipe Tip 1: Preparing the Soup

Start by sautéing the onions and garlic first, and then add the cubed butternut squash, fresh thyme leaves and homemade chicken broth. This is the easy part, because now you can let the smells take over as it simmers and softens the butternut squash.

Butternut Squash and White Bean SoupVintage Platter for Food Styling

Recipe Tip 2: Blend for Ultra Smoothness

After about 30 minutes of aroma bliss, the butternut squash was soft enough to blend. I transferred the soup into my Vitamix to get a really creamy and extra smooth texture. Then, I transferred the soup back into the pot and added the white beans and chickpeas and seasoned with salt and pepper.

You could easily stop right here with this soup and it would be delicious, but wanted to take it one step further.

Autumn Butternut Squash Soup

Recipe Tip 3: Pearl Couscous Garnish

I created a unique garnish to give this soup a little extra twist. In a separate pot, I made pearl couscous and blended it with chopped, roasted pistachios and thinly sliced scallions.

Couscous for Butternut Squash Soup

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Butternut Squash and White Bean SoupButternut Squash Soup with CouscousThe presentation was beautiful and the flavors were oh-so-good. You’ll probably have thirds or fourths.

Happy Cooking!

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For the soup:

  • 2 tablespoons olive oil
  • 1/2 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 5 sprigs of fresh thyme or 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 can cannellini beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 tablespoons flat leaf parsley, roughly chopped

For the couscous garnish:

  • 1 cup couscous (flavored or original)
  • 1-3/4 cups water
  • 1 tablespoon olive oil
  • 1/4 cup roasted pistachios, roughly chopped
  • 2 scallions, finely chopped


For the soup:

  1. Heat a dutch oven or soup pot over medium-high heat.
  2. Add olive oil and diced onion and sauté for 2 minutes.
  3. Stir in minced garlic and mix for another minute being careful not to burn the garlic.
  4. Add the butternut squash cubes and fresh thyme.
  5. Add the chicken stock and bring to a boil.
  6. Turn heat down to medium low and allow to simmer for 30 minutes until the butternut squash is very tender.
  7. Using a Vitamix or immersion blender, blend the soup until it's smooth.
  8. Add salt and pepper to taste and turn heat down to low.
  9. Ladle soup into serving bowls and garnish with couscous.

For the couscous garnish:

  1. In a separate pot, add 1 tablespoon olive oil, water and couscous.
  2. Bring to a boil, uncovered.
  3. Reduce heat to medium and simmer for about 7-8 minutes, stirring occasionally.
  4. Stir in the pistachios and scallions (and 1/2 of the spice packet if using flavored couscous) and simmer for another 5 minutes until couscous is tender.
  5. Let stand covered for 3-4 minutes before serving.
  6. Stir well and season with salt and pepper, to taste.

All images ©Regan Baroni 2017.

  1. mike says:

    Two of my favorites in one bowl – White beans and Butternut Squash!!! It Is Perfection!

    • Regan says:

      I knew you’d love this one! Let’s make more this weekend!

  2. Kik says:

    Love the addition of couscous and roasted pistachios. Sounds like a delicious play on textures. Keep the soups coming!

    • Regan says:

      Will do! Soups are my favorite this time of year!

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