Indulge in this comforting butternut white bean soup, enriched with Swiss chard and seasoned with fragrant oregano, basil, and ground fennel seeds. A splash of lemon juice brightens the flavors. For a bit of creaminess add a dollop of sour cream and a sprinkle of Parmesan cheese, and for a kick of heat finished with some crispy chili oil. This soup is perfect for cozy evenings.
This butternut white bean soup with Swiss chard is an ideal quick and easy dinner option, perfect for busy weeknights. With minimal prep time required for chopping vegetables, you can have the ingredients ready in just 10-15 minutes.
The one-pot cooking method simplifies the process, allowing you to sauté and simmer everything together without the need for multiple pans. Using canned white beans eliminates the need for soaking and cooking dried beans, significantly reducing cooking time.
This soup cooks in under 30 minutes, making it a hassle-free choice when you want a wholesome meal without the fuss. Additionally, the recipe is adaptable, allowing you to substitute ingredients based on what you have on hand, and it freezes well for future quick meals. Overall, this soup provides a nutritious and comforting dinner solution with minimal effort, ensuring you can enjoy a homemade meal in no time.
In This Post
- Reasons You’ll Love This Soup
- Ingredients You Need
- How To Make Butternut White Bean Soup
- Recipe Top Tips
- Substitutions and Variations
- Serving Suggestions
- Get Free Recipe Updates!
- How To Store Your Leftover Soup
- FAQ
- More Comforting Soup Recipes
- Fall Butternut White Bean Soup with Swiss Chard
- https://thewholeserving.com/comments/
Reasons You’ll Love This Soup
Nutrient-Packed: This soup is loaded with nutrient-dense ingredients. Butternut squash is rich in vitamins A and C, white beans provide plant-based protein and fiber, and Swiss chard offers a boost of vitamins and antioxidants. Together, they create a wholesome and balanced meal.
Comforting and Satisfying: With its creamy beans, hearty squash, potatoes, and savory broth, this soup is the perfect comfort food, especially during the colder months. The warm, aromatic spices like oregano and basil make it cozy and soul-soothing.
Easy to Make: This one-pot soup is simple and straightforward to prepare. It requires basic chopping, sautéing, and simmering, making it an excellent choice for cooks of all skill levels.
Meal Prep and Freezer-Friendly: This soup is great for meal prepping. You can make a large batch, enjoy it throughout the week, and even freeze portions for later. It reheats well and saves time on busy days.
Great for All Seasons: While it's perfect for fall and winter, this soup's bright flavors, thanks to lemon juice and herbs, make it suitable for any time of year when you're craving a healthy, comforting meal.
Ingredients You Need
- Butternut Squash: Its sweet, nutty flavor makes it versatile for soups, stews, purees, and roasted dishes. It can be used in both savory and sweet recipes.
- Golden Potatoes: Their creamy texture when cooked makes them ideal for soups, casseroles, and mashed dishes. They hold their shape well and add substance to meals.
- Celery: Adds a crunchy texture and mild flavor to soups, stews, salads, and stir-fries. Often used as a base in mirepoix (a mixture of onions, celery, and carrots) for flavoring.
- White Beans (Cannellini or Great Northern): Their creamy texture makes them perfect for soups, salads, and casseroles. They absorb flavors well and can be pureed for a smooth consistency.
- Swiss Chard: Offers a slightly bitter, earthy flavor that complements soups and stews. It can also be sautéed, steamed, or used in salads and pasta dishes.
- Chicken Stock: Acts as a flavorful base for soups, sauces, and risottos. It enhances the overall flavor of dishes without the need for additional seasoning.
- Oregano: Commonly used in Mediterranean and Italian cuisine, it adds a warm, aromatic flavor to soups, sauces, and marinades.
- Basil: Known for its sweet and slightly peppery flavor, basil is used in pesto, sauces, salads, and soups. Fresh basil can enhance the taste of a dish when added at the end of cooking.
- Ground Fennel Seed: Provides a sweet, anise-like flavor that complements soups, stews, and baked goods. It can also be used in spice blends and marinades.
- Lemon Juice: Adds brightness and acidity to dishes, balancing flavors in soups, dressings, and marinades. It enhances the overall taste by brightening other ingredients.
See recipe card for quantities.
How To Make Butternut White Bean Soup
Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add the onions and celery and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Add in the herbs and sauté 1 minute more.
Add the vegetables and stock
Stir in the butternut squash, golden potatoes, and the stock. When the soup returns to a boil, reduce heat and simmer for 15 minutes or until butternut and potatoes are tender.
Add the beans and chard
Stir in the white beans and chopped Swiss chard. Continue cooking until the chard is wilted and tender, about 5 minutes.
If you want a thicker soup, whisk (affiliate link) 1 tablespoon of cornstarch with 1 teaspoons of water and stir into the soup. Simmer for 1-2 minutes.
Serve
Taste and adjust the seasoning with more salt and pepper if needed. If you like, serve with a dollop of sour cream or yogurt, sprinkling of Parmesan cheese, some crispy chili oil and crusty bread.
Recipe Top Tips
Prep Ahead: If you’re short on time, prep your vegetables ahead of time. Chop the butternut squash, potatoes, and celery and store them in the refrigerator until you're ready to cook.
Sauté for Flavor: Take the time to sauté the onions and garlic until they are fragrant and lightly golden. This step adds a depth of flavor to the soup.
Use a High-Quality Stock: The quality of your stock can significantly impact the flavor of the soup. Opt for homemade or a low-sodium store-bought option to control the salt levels.
Taste as You Go: Always taste the soup during cooking and adjust the seasoning as needed. Adding salt gradually can help you find the perfect balance.
Substitutions and Variations
Beans: Instead of white beans, you can use canned chickpeas, kidney beans, or black beans.
Greens: If Swiss chard isn’t available, substitute with spinach, kale, or collard greens. Just adjust the cooking time, as some greens cook faster than others.
Squash: You can swap butternut squash for pumpkin, acorn squash, or sweet potatoes for a different flavor and texture. You can even add sweet potatoes to the butternut and potatoes.
Potatoes: Golden potatoes can be replaced with russet potatoes, Yukon golds, or even cauliflower for a lower-carb option.
Herbs: Fresh herbs can be used instead of dried. For example, 1 tablespoon of fresh oregano or basil can replace 1 teaspoon of dried.
Stock: Use vegetable stock instead of chicken stock for a vegetarian version.
Citrus: If you don’t have lemon, lime juice or vinegar (like apple cider vinegar) can also brighten the flavor.
Creaminess: Instead of sour cream, you can use Greek yogurt, crème fraîche, or a plant-based yogurt for a dairy-free option.
Spicy: If you don’t have crispy chili oil you can use red pepper flakes.
Vegetarian or Vegan: Replace the chicken stock with vegetable stock.
Animal Protein Options
Shredded Chicken: Cook or use pre-cooked chicken breast or thighs. Shred the chicken and stir it into the soup during the last 5 minutes of cooking to warm through.
Ground Turkey or Ground Chicken: Brown ground turkey or chicken in the same pot after sautéing the onions and garlic, then continue with the rest of the soup recipe.
Sausage: Using your choice of sausage, crumble and brown in a separate pan, then drain off any excess fat and add it to the soup after sautéing the vegetables.
Bacon or Pancetta: Sauté diced bacon or pancetta until crispy, then remove and set aside. Use the rendered fat to sauté the vegetables, and stir the crispy bacon or pancetta back into the soup just before serving.
Serving Suggestions
Sour Cream or Yogurt : Offer a dollop of sour cream or yogurt on top of the soup for added creaminess and flavor.
Crusty Bread: Serve the soup with slices of warm, crusty bread, like a baguette or sourdough, for dipping and soaking up the flavorful broth.
Salad: A light side salad with mixed greens, cherry tomatoes, and a lemon vinaigrette can add freshness and balance to the richness of the soup.
Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese sandwich for a comforting and satisfying meal.
Get Free Recipe Updates!
How To Store Your Leftover Soup
Storing: Allow the soup to cool to room temperature. This prevents condensation and keeps the soup from becoming watery in the refrigerator. Transfer the cooled soup into airtight containers. Glass or BPA-free plastic containers work well.
If you’re using multiple containers or storing in batches, label each with the date to keep track of freshness. Place the containers in the refrigerator. The soup can be stored for up to 3-4 days.
Freezing: Make sure the soup is completely cooled and use freezer-safe airtight containers or heavy-duty freezer bags. If using bags, remove as much air as possible to prevent freezer burn. Write the date and contents on the containers or bags. This soup can be frozen for up to 3 months for best quality. You may want to divide the soup into single or family-sized portions for easier thawing and reheating.
Reheating: Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Pour the soup into a pot and heat over medium heat, stirring occasionally until warmed through. Or you can also reheat in the microwave in short intervals, stirring in between to ensure even heating.
FAQ
Yes! To make it vegetarian or vegan, simply use vegetable stock instead of chicken stock and replace sour cream with a plant-based yogurt or omit it entirely.
Yes! For a creamy texture, you can blend part or all of the soup using an immersion blender or a regular blender. You can also stir in cream or coconut milk after blending.
Yes, this soup freezes well. Store it in airtight containers or freezer bags for up to 3 months. Make sure to cool it completely before freezing.
Fall Butternut White Bean Soup with Swiss Chard
Indulge in this comforting butternut white bean soup, enriched with Swiss chard and seasoned with fragrant oregano, basil, and ground fennel seeds. A splash of lemon juice brightens the flavors. For a bit of creaminess add a dollop of sour cream and a sprinkle of Parmesan cheese, and for a kick of heat finished with some crispy chili oil. This soup is perfect for cozy evenings.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soups and Stews, Comfort Foods
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground fennel seed
- 4 cups chicken stock
- 1 package of fresh butternut squash pre-diced or a large butternut squash, peeled and diced
- 3-4 medium golden potatoes, diced (about 3 cups)
- 1 can (15 oz) white beans, drained and rinsed
- 1 bunch Swiss chard, stems removed and leaves chopped
- Salt and pepper to taste
- 2 tablespoons fresh lemon juice (optional)
Instructions
Add the vegetables and stock: Stir in the butternut squash, golden potatoes, and the stock. When the soup returns to a boil, reduce heat and simmer for 15 minutes or until butternut and potatoes are tender. Add the beans and Swiss chard: Stir in the white beans and chopped Swiss chard. Continue cooking for an additional 5 minutes, until the Swiss chard is wilted and tender.
If you want a thicker soup, whisk (affiliate link) 1 ½ tablespoon of cornstarch with 2 teaspoons of warm water and stir into the soup. Simmer for 1-2 minutes.
Finish and serve: Taste and adjust the seasoning with more salt and pepper if needed.
Notes
Additional Toppings
Optional: freshly grated Parmesan or pecorino for serving
Kate says
The recipe title near the ingredients says "Caramel Apple Cinnamon Rolls."
Your recipes look amazing. I plan to make several in the upcoming week. Thanks, Celeste!
Celeste says
Thanks Kate, I have made the corrections to the recipe card. So sorry for the that. Enjoy, it is a very tasty soup.