Autumn Bean Soup with Greens

Patricia Stagich


  • 2 Tablespoons  unsalted butter
  • cloves garlic, minced
  • carrots, chopped
  • medium onion, chopped
  • 8 Cups  low-sodium chicken broth
  • 3 Cups  butternut squash, peeled and diced
  • 3-4  plum tomatoes, chopped
  • 15-ounce cans pinto, garbanzo or other beans
  • 3 Cups  fresh spinach, coarsely chopped
  •   Salt and pepper to taste

Serve this comforting, hearty bean soup in squash bowls for a more festive look!

Click here to see 9 Vegetarian Thanksgiving Recipes


To make squash bowls:

Preheat oven to 425 degrees F. Cut the bottom portion of the butternut squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently poked with a knife, about 30 minutes. In a heavy duty fry pan, melt 1 Tbsp. butter or olive oil. Add squash cut side down and cook until nicely browned.

To make the soup:

Melt butter in a Dutch oven over medium high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are lightly browned, 5 to 7 minutes. Add broth, squash, tomato, salt and pepper and bring to a boil. Reduce heat to simmer and cook until the squash is very soft, about 20 minutes.

Transfer 3 cups of the soup to a blender and puree until smooth. Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until beans are heated through and the spinach is wilted, about 5 minutes.


Calories per serving:

232 calories

Dietary restrictions:

High Fiber Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 39g 60%
  • Carbs 293g 98%
  • Saturated 19g 95%
  • Fiber 60g 241%
  • Trans 1g
  • Sugars 32g
  • Monounsaturated 12g
  • Polyunsaturated 5g
  • Protein 113g 225%
  • Cholesterol 61mg 20%
  • Sodium 5,027mg 209%
  • Calcium 1,124mg 112%
  • Magnesium 727mg 182%
  • Potassium 8,676mg 248%
  • Iron 37mg 203%
  • Zinc 14mg 91%
  • Phosphorus 1,694mg 242%
  • Vitamin A 3,961µg 440%
  • Vitamin C 163mg 272%
  • Thiamin (B1) 2mg 104%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 36mg 179%
  • Vitamin B6 2mg 115%
  • Folic Acid (B9) 922µg 231%
  • Vitamin B12 2µg 33%
  • Vitamin D 0µg 0%
  • Vitamin E 17mg 86%
  • Vitamin K 505µg 631%
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