Butternut Squash and Zucchini Soup blends sweet squash, zucchini, garlic, and rosemary into a smooth, savory soup without heavy cream. Cannellini beans add body and creaminess while also adding protein, making each bowl satisfying enough to serve as a simple meal.
This creamy butternut squash and zucchini soup proves that simple ingredients can make savory comfort food. The trick is in the first five minutes. Sautéing the squash and zucchini in olive oil before adding any liquid develops a deeper, more savory flavor than simmering the vegetables from the start.
The creamy texture comes from blending everything with an immersion blender, while cannellini beans add protein and a silky finish (no heavy cream required).
I make the full batch every time because the leftovers taste even better the next day. If you enjoy easy one-pot soups like this, try my One-Pot Kabocha Squash Soup or Curried Cauliflower Pumpkin Soup.
Love a good bowl of soup? Browse my full collection of Soups & Stews for Every Season for more nourishing meal ideas.
Why You'll Love This Recipe
- Simple ingredients: Nothing fancy; just fresh vegetables, beans, herbs, olive oil, and broth.
- Creamy without heavy cream: Butternut squash and cannellini beans thicken naturally when blended, so heavy cream isn't needed.
- Protein-rich: Cannellini beans bring the soup to about 10 grams of protein per cup, making it substantial enough for a light meal. Browse my other high-protein recipes for more ideas.
- Smooth, savory flavor: Zucchini balances the natural sweetness of the squash, while garlic, rosemary, and optional Parmesan add a more savory finish.
- Make-ahead friendly: It keeps well in the refrigerator, and the flavor deepens overnight.
Ingredients & Notes
Here's what you need to make this delicious recipe:
- Olive oil: Forms the flavor base and helps the vegetables sauté properly before the broth goes in.
- Garlic cloves: Use freshly chopped garlic and cook it only until fragrant. Avoid browning it.
- Butternut squash: Peel, seed, and cube the squash. You can also use leftover roasted butternut squash from my Roasted Chicken With Pears And Butternut Squash for a slightly deeper, caramelized flavor.
- Zucchini: Leave it unpeeled and dice it. Zucchini balances the sweetness of the butternut squash and blends smoothly into the soup.
- Cannellini beans: These creamy white beans add protein, fiber, and body to the soup.
- Vegetable broth: Vegetable broth or stock both work. Add only enough to barely cover the vegetables so the finished soup stays thick and creamy.
- Rosemary: Fresh or dried rosemary adds an earthy, aromatic note that works especially well with sweet squash.
- Parmesan cheese: Optional, but it adds a nutty, savory finish. Omit it for a vegan soup.
- Salt and black pepper: Season the vegetables as they sauté, then adjust the seasoning again before blending.
Bean Note: Beans are a favorite non-meat source of protein, but some varieties contain lectins that can cause digestive issues if not properly soaked or cooked. To reduce lectins, I prefer pressure-cooked beans or canned brands that soak and pressure-cook their beans, such as Eden. Eden soaks its cannellini beans overnight before pressure-cooking them. Stock up to make my Sweet & Spicy Spaghetti Sauce With Creamy Cannellini Beans too.
How To Make It
Step One - Sauté the aromatics & vegetables: In a 5- to 6-quart pot, heat the olive oil over medium heat. Add the chopped garlic and cook for about 10 seconds, just until fragrant. Stir in the cubed butternut squash and zucchini. Season with salt, black pepper, and rosemary, and cook for about 5 minutes, stirring regularly.
Step Two - Simmer the soup: Pour in the vegetable broth. The liquid should barely cover the vegetables. Cover and bring to a steady simmer. Lower the heat as needed and cook for about 20 minutes, stirring occasionally, until the squash is tender.
Step Three - Add the beans: Stir in the drained cannellini beans and simmer for another 5 minutes, or until the squash is soft enough to break apart easily against the side of the pot. Taste and adjust the salt and pepper.
Step Four - Stir in the cheese: Remove the pot from the heat. If using Parmesan, stir it into the hot soup until melted.
Step Five - Blend: Purée the soup with an immersion blender until smooth and creamy. If it is thicker than you prefer, stir in a little additional broth until it reaches your desired consistency.
Step Six - Serve & enjoy: Serve hot with extra Parmesan on the side, if desired.
Top Tips
- Choose a large enough pot: A large pot or Dutch oven gives the vegetables ample room to cook evenly and makes it safer and easier to blend the hot soup directly with an immersion blender.
- Sauté before adding broth: Don't skip lightly browning the vegetables in a little olive oil over medium-high heat. It's the secret to developing that rich, savory base.
- Watch the liquid: Start with less broth for a thicker soup. You can always add more after blending.
- For the best creamy texture: Stir in the Parmesan cheese while the mixture is still hot. It melts gently, giving a velvety finish.
- Season from the beginning: Season the vegetables while they sauté, then taste again before blending and adjust as needed.
Variations & Serving Suggestions
- Use a different broth: For an even richer savory flavor, use my Slow Cooker Bone Broth instead of vegetable broth if you don't need the soup to remain vegetarian.
- Change the herbs: Thyme works well if you don't have rosemary. A small amount of dried basil can also be added, although rosemary gives the soup its most distinctive flavor.
- Keep some texture: Blend only half the soup and stir it back into the remaining vegetables for a chunkier consistency.
- Serve with bread: Pair it with crusty bread, warm focaccia, or my Garlic Crostini with Olive Oil.
- Make it a meal: Serve it alongside a simple green salad or Roasted Baby Bok Choy for a fuller dinner.
Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat over medium-low heat on the stovetop until warmed through.
You can also freeze it in individual portions for up to 3 months. There's no need to thaw it first; simply reheat gently from frozen in a large pot, stirring occasionally as it warms. It's a great soup to have on hand for lazy nights when you need a quick and easy meal.
Recipe FAQs
Yes. Simply leave it out or add a little nutritional yeast for a vegan alternative.
The squash and cannellini beans create most of the soup's creamy texture, so Parmesan isn't required but is recommended.
You can use a countertop blender or food processor.
Allow the soup to cool slightly first, work in batches, and don't fill the blender more than halfway with hot soup. Reheat gently afterward if necessary.
More Blended Soup Recipes To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Healthy Butternut Squash Zucchini and Rosemary Soup
Mariska RamondinoEquipment
- 1 5 to 6-quart stock pot
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, chopped
- 5 cups peeled and cubed Butternut squash about 1 ½ pounds or 650 grams
- 5 cups packed cubed unpeeled zucchini about 550 grams, ends removed
- Salt and pepper
- 1 ½ teaspoons dried Rosemary or more to taste
- 2 cups vegetable broth ½ liter
- 1 can cannellini beans, no salt added 13.4 ounces or 380 grams
- 1 cup grated aged Parmesan cheese (80 grams) plus more to garnish (optional)
Instructions
- In a 5 to 6 QT pot, add olive oil and heat over medium heat. Add garlic and cook and stir for ten seconds to release its aroma.3 tablespoons olive oil, 3 cloves garlic, chopped
- Stir in the vegetables. Season royally with salt, pepper, and dried Rosemary. Cook and frequently stir for 5 minutes.5 cups peeled and cubed Butternut squash, 5 cups packed cubed unpeeled zucchini, Salt and pepper, 1 ½ teaspoons dried Rosemary
- Pour in the broth (it should barely cover the vegetables). Cover the pot and bring to a steady simmer. Simmer for 20 minutes and stir on occasion. You might have to lower the heat to maintain a simmer and prevent the liquid from boiling away too much.2 cups vegetable broth
- Stir in the beans and continue to simmer for another 5 minutes or until the squash is soft. Taste the broth and season with more salt or pepper, if needed.1 can cannellini beans, no salt added
- Remove the pot from the stove and stir in the cheese. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.1 cup grated aged Parmesan cheese (80 grams)
Notes
- You can also use a blender to puree the soup.
- In that case, allow the soup to cool for a few minutes before blending.
- And never fill the blender more than halfway with hot soup.
- So you'll have to work in batches.
- Cover the blender and hold it down while blending.
- Repeat with the remaining soup
- Reheat if necessary.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Brooke says
I have saved this recipe for my go-to fall soup--its very versatile. I did not adhere to the exact recipe as I only used what I had on-hand. I used some homemade chicken broth that I had in my fridge, instead of water, fresh rosemary instead of dried, and chickpeas instead of the beans. I really liked to see beans in this soup for the added protein!
Mariska Ramondino says
Hi Brooke, thank you so much for your feedback and the recipe rating. I love that you improvised and added ingredients you had on hand. It's a very forgiving recipe. You can certainly replace the white beans (cannellini) with chickpeas and the water with either (vegetable or meat-based) broth or stock. It just will be a bit heartier. Thank you. I am sure it will help other readers;)