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Overhead view of creamy butternut squash and white bean soup with sage on a rustic wooden table.

Easy Butternut Squash and White Bean Soup with Sage

Butternut squash and white beans blend into a creamy, savory soup without cream. Dried sage and a splash of apple cider vinegar balance the squash’s sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 pounds butternut squash peeled and seeded weight; cut into 1/2-inch cubes
  • 1 teaspoon dried rubbed sage
  • 4 cups low-sodium vegetable broth
  • 1 15-ounce can cannellini beans drained and rinsed
  • 1/2 teaspoon fine salt plus more to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon apple cider vinegar

Method
 

  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until softened.
  2. Add the garlic and sage. Stir for 30 seconds, then add the squash and broth.
  3. Bring to a boil over medium-high heat. Reduce to low, cover, and simmer gently for 25–30 minutes, until the squash crushes easily with a fork.
  4. Stir in the beans and simmer uncovered for 5 minutes.
  5. Remove from the heat. Use an immersion blender, keeping its blade submerged, to blend until smooth. Stir in the vinegar. If needed, thin with water, 1/4 cup at a time.
  6. Taste and adjust the salt and pepper. Return to low heat briefly if needed, then divide among four bowls.