Squash and Cannellini Bean Soup Recipe

Name: Squash and Cannellini Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, halved and deseeded; 1 liter vegetable stock; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 butternut squash, peeled and diced; 450 g sweet potatoes, peeled and diced; 1 teaspoon chopped sage; 1 bay leaf; 400 g canned cannellini beans, drained; 1 teaspoon olive oil; 12 lemon, juice of; black pepper

Servings: persons

1 red pepper, halved and deseeded
1 liter vegetable stock
1 onion, finely chopped
2 garlic cloves, crushed
1 butternut squash, peeled and diced
450 g sweet potatoes, peeled and diced
1 teaspoon chopped sage
1 bay leaf
400 g canned cannellini beans, drained
1 teaspoon olive oil
12 lemon, juice of
black pepper

1
Place the pepper skin-side upwards under a very hot grill until blackened.
2
Place in a plastic bag and leave to cool slightly, then remove the skin and cut the pepper into very thin strips.
3
Heat a little of the stock in a large saucepan and gently saute the onion and garlic for a few minutes until softened.
4
Add the squash and sweet potatoes and cook for 5 minutes.
5
Add the red pepper, rest of the stock and herbs and bring to the boil.
6
Reduce the heat.
7
Cover and simmer for 30 minutes or until the vegetables are tender.
8
Remove the bay leaf.
9
Add the beans, olive oil and lemon juice and season with black pepper.
10
Cook for a further 5 minutes and serve lovely n hot!

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 red pepper, halved and deseeded, 1 liter vegetable stock, 1 onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Squash and Cannellini Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash and Cannellini Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions