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:

262 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 42g 64%
  • Carbs 333g 111%
  • Saturated 20g 99%
  • Fiber 108g 432%
  • Trans 1g
  • Sugars 29g
  • Monounsaturated 12g
  • Polyunsaturated 6g
  • Protein 127g 254%
  • Cholesterol 61mg 20%
  • Sodium 5,027mg 209%
  • Calcium 1,124mg 112%
  • Magnesium 871mg 218%
  • Potassium 8,752mg 250%
  • Iron 35mg 196%
  • Zinc 13mg 89%
  • Phosphorus 2,357mg 337%
  • Vitamin A 3,961µg 440%
  • Vitamin C 163mg 272%
  • Thiamin (B1) 3mg 183%
  • Riboflavin (B2) 2mg 89%
  • Niacin (B3) 37mg 185%
  • Vitamin B6 3mg 137%
  • Folic Acid (B9) 1,534µg 384%
  • Vitamin B12 2µg 33%
  • Vitamin D 0µg 0%
  • Vitamin E 11mg 53%
  • Vitamin K 480µg 600%
Have a question about nutritional data? Let us know.
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