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:

465 calories

Dietary restrictions:

High Fiber, Low Fat 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 44g 67%
  • Carbs 626g 209%
  • Saturated 20g 101%
  • Fiber 149g 595%
  • Trans 1g
  • Sugars 47g
  • Protein 250g 499%
  • Cholesterol 61mg 20%
  • Sodium 5,027mg 209%
  • Calcium 2,544mg 254%
  • Magnesium 1,909mg 477%
  • Potassium 20,081mg 574%
  • Iron 100mg 555%
  • Zinc 35mg 236%
  • Phosphorus 3,480mg 497%
  • Vitamin A 76,004IU 1,520%
  • Vitamin C 163mg 272%
  • Thiamin (B1) 4mg 297%
  • Riboflavin (B2) 2mg 132%
  • Niacin (B3) 39mg 194%
  • Vitamin B6 4mg 218%
  • Folic Acid (B9) 3,669µg 917%
  • Vitamin B12 2µg 33%
  • Vitamin D 0µg 0%
  • Vitamin E 12mg 62%
  • Vitamin K 528µg 660%
  • Fatty acids, total monounsaturated 12g
  • Fatty acids, total polyunsaturated 7g
See detailed nutritional info Have a question about nutritional data? Let us know.

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