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    Home » Recipes » Soups and Salads

    Healthy Butternut Squash-Zucchini and Rosemary Soup

    Published: Nov 17, 2017 · Modified: Sep 26, 2022 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    An image showing yellow squash soup from two different angles.

    This beautiful Butternut Squash-Zucchini soup is hearty, healthy, and incredibly easy to make. Simple ingredients come nicely together to create a creamy vegetable soup that is filling enough to serve as a full meal.  Offer it in cute small bowls that contrast the beautiful yellowish fall color, and you have an excellent appetizer for big family gatherings.

    Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.

    This Butternut squash-zucchini soup proves that simple ingredients can make savory comfort food.

    It's the perfect balance of naturally sweet and hearty flavors, while olive oil, aromatic garlic, rosemary, and Parmesan cheese (optional) add a delicious Italian touch.

    I love making a big batch of this fall soup because it is incredibly easy to make on the stovetop, and any leftovers taste even better the next day.

    There is no need for a lot of seasoning either. The trick is to saute the vegetables for a few minutes in olive oil to allow their natural flavors to come together before adding any liquid.

    Cooked Cannellini beans are added at the end as a source of protein and to add an extra creamy consistency.

    Note: beans are often a favorite non-meat source of proteins. However, beans contain levels of lectins that can cause digestive issues when not correctly soaked or cooked. If you try to avoid lectins, you can pressure-cook beans at home to inactivate them. But if you still want to enjoy the ease of using canned beans, buy a brand like EDEN. They soak, rinse, and pressure-cook specific bean varieties.

    A child's hand dipping a piece of bread in a bowl filled with creamy squash-zucchini soup.
    It's a great soup for kids too!

    Simple Ingredients

    This wholesome dish contains simple ingredients.

    • Butternut squash and zucchini are a perfect match in this vegetable soup and add a naturally sweet taste.
    • While cannellini beans offer a good source of protein, they are fiber-rich and don't add a lot of extra calories.
    • Try using olive oil to make the base of this soup. It makes all the difference.
    • The aroma of garlic and the lovely fragrant of Rosemary further balance the sweet veggie flavors and make this soup incredibly hearty.
    • You only need water as a liquid, and everything is flavored with salt and pepper.

    This beautiful soup is quite thick in texture, which I love. But if you prefer a thinner consistency, then add an extra cup of water then the suggested amount.

    Make sure, though, to always taste the broth and add any additional seasoning if preferred. 

    The Butternut Squash-Zucchini Soup offers sweet and savory Autumn flavors, with a creamy texture that is both comforting and satisfying!

    A women's hand holding a piece of farmer's bread and dipping it in a bowl of yellow squash soup.

    SOUP SERVING SUGGESTIONS

    It makes an easy meal during the week, especially because you can quickly reheat this soup the next day either for lunch or dinner.

    But I have also offered it during special occasions or the Holiday season by serving it in beautiful small bowls as an appetizer or starter dish.

    It's filling enough and terrific on its own. But I often enjoy it with freshly grated Parmesan cheese (omit if you like to keep it vegan-friendly.) I love the sweet taste and nuttiness of this cheese.

    Another great option— and similar in texture like cheddar— is Kerrygold Dubliner cheese. It adds incredible flavor to this recipe and is much cheaper than a Parmesan cheese. You can get it in almost any store, even at Target.

    Change it up with a different type of garnish:

    • Toasted pumpkin seeds or nuts (like chopped Brazilian or Macadamia nuts)
    • A dollop of (dairy-free) sour cream
    • Extra freshly ground black pepper
    • Or stir in a handful of freshly chopped parsley or spinach leaves when reheating the soup the next day and simmer for a couple of minutes.
    • Sometimes, I mix in homemade leftover bone or vegetable broth (to keep it vegan-friendly), which makes it a little thinner but adds extra minerals.

    These are just a few suggestions!

    A wooden spoon dunked in a small terra cotta bowl filled with yellow squash soup.

    Leftover Soup

    It is so easy to reheat a cup of this soup for lunch or light dinner during the week and pair it with a quick salad or farmer's bread.

    You can also freeze it in individual portions and defrost overnight or reheat directly from frozen for those lazy days too.

    Also perfect on nights when there is nothing edible in the house.

    Two terra bowls filled with yellow squash soup and topped with Parmesan cheese.

    Enjoy! I hope you will love it as much as my family does.

    MORE SOUP INSPIRATIONS

    • A Kabocha Squash Soup Recipe
    • Homemade vegetable Soup (Hearty & Healthy)
    • Protein-Rich Green Pea Soup (Vegetarian)
    • A Healthy Carrot Shallot Soup with Fresh Parsley

    Sharing is caring, so don't forget to PIN IT! Always love to hear if you tried out this recipe and if it worked for you. Don't forget to subscribe to my Monthly Newsletter!

    And if you make it, make sure to tag your photos with #mychefsapron on Instagram so that I can see your creations! 

    📖 Recipe

    Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.

    Healthy Butternut Squash, Zucchini and Rosemary Soup

    Mariska Ramondino
    Hearty butternut squash and zucchini soup recipe with Rosemary, garlic, and cannellini beans. Deliciously creamy, healthy, and filling! A perfect hearty soup recipe for dinner!
    4.58 from 21 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 minutes mins
    Cook Time 35 minutes mins
    Total Time 40 minutes mins
    Course Soups and Salads
    Cuisine Italian
    Servings 8 servings

    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 1 pound or 500 grams, ends removed
    • Salt and pepper
    • 1 tablespoon dried Rosemary
    • 2 cups fresh water
    • 1 can cannellini beans, no salt added 13.4 ounces or 380 grams
    • 1 cup grated aged hard cheese plus more to garnish (optional)

    Instructions
     

    • In a 5 to 6 QT pot, add olive oil and heat over medium heat.
    • Add garlic—cook and stir for ten seconds to release its aroma.
    • Stir in the vegetables. Season royally with salt, pepper, and one tablespoon of dried Rosemary. Cook and frequently stir for 5 minutes.
    • Pour in the water (the water 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.
    • 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.
    • Remove the pot from the stove and stir in the cheese until completely melted into the soup. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.

    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 with a folded towel and hold it down while blending
    • Repeat with remaining soup
    • Reheat if necessary.

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    Nutrition (% Daily value)

    Serving: 1cupCalories: 213kcal (11%)Carbohydrates: 25g (8%)Protein: 10g (20%)Fat: 9g (14%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 9mg (3%)Sodium: 216mg (9%)Potassium: 778mg (22%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 9562IU (191%)Vitamin C: 33mg (40%)Calcium: 250mg (25%)Iron: 3mg (17%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!

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    Comments

    1. Lee M says

      October 11, 2023 at 4:35 am

      5 stars
      Excellent soup! I substituted vegetable broth for the water but otherwise followed the instructions. I’ll definitely keep this as my go-to autumn soup when I get free squash from the local farm.

      Reply
    2. Heather says

      October 08, 2022 at 8:22 am

      thank you very much for including grams! I'm in Ireland and US cups measurements take a lot of converting otherwise. xxx

      Reply
      • Mariska Ramondino says

        October 08, 2022 at 10:38 pm

        My pleasure, Heather;) and I hope this recipe worked out for you!

        Reply
    3. Anne Poler says

      November 06, 2020 at 8:50 am

      I just found this recipe while looking for ideas for butternut squash. Happily, I have everything I need to make it for dinner tonight. Looking forward to it! Thanks!

      Reply
      • Mariska says

        November 06, 2020 at 9:03 am

        Hi Anne, I am so happy you stopped by and hope you will love this soup as much as my family does. Happy cooking tonight!

        Reply
    4. Ntensibe Edgar says

      October 05, 2020 at 5:52 am

      "Rosemary soup", hhhmmmm...I am deeply intrigued! I wanna try it soon.

      Reply
    5. Lyanna Soria says

      September 20, 2020 at 1:18 pm

      That sounds like a wonderful dish to try out especially since Halloween is coming. It's looking quite delicious and flavorful.

      Reply
    6. Emman Damian says

      September 14, 2020 at 8:37 am

      I love your HEALTHY BUTTERNUT SQUASH-ZUCCHINI AND ROSEMARY SOUP! It sounds so healthy and yummy! Can't wait to make it!

      Reply
    7. Melanie williams says

      September 14, 2020 at 6:58 am

      Ooo yes please this looks really yummy and perfect as now autumn and the cold nights are kicking in x

      Reply
      • Mariska says

        September 14, 2020 at 8:41 am

        Hi Melanie, thank you! It certainly is a perfect fall soup!

        Reply
    8. Autumn Murray says

      September 13, 2020 at 10:01 pm

      Yum to the yum! I love soup and this Butternut Squash-Zucchini soup recipe looks amazing. Just pinned it to make later!

      Reply
      • Mariska says

        September 14, 2020 at 8:40 am

        Thank you, Autumn!

        Reply
    9. Elicit Folio says

      September 13, 2020 at 4:03 pm

      I tried this recipe and it was so flavorful!! I absolutely loved it and it's perfect for fall! Can't wait to make this again!

      Reply
      • Mariska says

        September 14, 2020 at 8:40 am

        Oh, thank you, Elicit. I am so happy you liked it!

        Reply
    10. Lucy Clarke says

      September 13, 2020 at 1:42 pm

      This soup looks so rich it can easily fill one up! I have only tried squash soup so will definitely tamp it up with this recipe. Thank you.

      Reply
      • Mariska says

        September 14, 2020 at 8:39 am

        Hi Lucy, you are right, this is a filling soup. It can easily serve as a full meal. Thank you!

        Reply
    11. Gervin Khan says

      September 12, 2020 at 3:34 am

      This is the first time I've seen a soup recipe since I start researching about homemade recipes last week. And I think I'll include this to my list, it's so easy and it looks so good!

      Reply
      • Mariska says

        September 14, 2020 at 8:38 am

        Thank you, Gervin. Soup season is definitely back in;)

        Reply
    12. Stella says

      September 12, 2020 at 2:31 am

      I love soup recipes. They are so easy to make and so nutritious. This looks super tasty, too. I love your pictures. Saving this in my recipe collection for sure!

      Reply
      • Mariska says

        September 14, 2020 at 8:38 am

        Aww, thank you Stella!

        Reply
    13. Marie Phillips says

      September 11, 2020 at 11:26 pm

      I can't imagine how wonderful my kitchen would smell with those flavors simmering on the stove! I can't wait to try this, snuggled in my favorite sweater and celebrating the fall weather!

      Reply
      • Mariska says

        September 14, 2020 at 8:36 am

        I can so picture it, Marie! Thanks for stopping by!

        Reply
    14. Brianne says

      September 11, 2020 at 2:14 pm

      If this isn't the best dish for the fall, then I don't know what is! I can't wait to make this. The flavors sound amazing.

      Reply
      • Mariska says

        September 14, 2020 at 8:36 am

        Aww, thank you, Brianne! I hope you'll enjoy it as much as we do!

        Reply
    15. Kileen says

      September 11, 2020 at 1:05 pm

      Oh wow, this looks so yummy and so delicious! I am a huge lover of butternut squash so I know I would love this recipe!

      Kileen

      Reply
      • Mariska says

        September 14, 2020 at 8:35 am

        Thank you, Kileen, for stopping by!

        Reply
    16. Jessica Collazo says

      September 11, 2020 at 12:57 pm

      This soup looks super delicious I will love to try it.

      Reply
      • Mariska says

        September 14, 2020 at 8:35 am

        Thank you, Jessica!

        Reply
    Newer Comments »
    4.58 from 21 votes (19 ratings without comment)

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    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

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    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

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