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 Sugar Added

Daily value:



  • Fat 5g 7%
  • Carbs 37g 12%
  • Saturated 2g 12%
  • Fiber 8g 30%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 14g 28%
  • Cholesterol 8mg 3%
  • Sodium 628mg 26%
  • Calcium 140mg 14%
  • Magnesium 91mg 23%
  • Potassium 1,084mg 31%
  • Iron 5mg 25%
  • Zinc 2mg 11%
  • Phosphorus 212mg 30%
  • Vitamin A 495µg 55%
  • Vitamin C 20mg 34%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 115µg 29%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 63µg 79%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...