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.
Add your own private notes
Whenever you come back to this recipe, you'll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Lee M says
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.
Heather says
thank you very much for including grams! I'm in Ireland and US cups measurements take a lot of converting otherwise. xxx
Mariska Ramondino says
My pleasure, Heather;) and I hope this recipe worked out for you!
Anne Poler says
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!
Mariska says
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!
Ntensibe Edgar says
"Rosemary soup", hhhmmmm...I am deeply intrigued! I wanna try it soon.
Lyanna Soria says
That sounds like a wonderful dish to try out especially since Halloween is coming. It's looking quite delicious and flavorful.
Emman Damian says
I love your HEALTHY BUTTERNUT SQUASH-ZUCCHINI AND ROSEMARY SOUP! It sounds so healthy and yummy! Can't wait to make it!
Melanie williams says
Ooo yes please this looks really yummy and perfect as now autumn and the cold nights are kicking in x
Mariska says
Hi Melanie, thank you! It certainly is a perfect fall soup!
Autumn Murray says
Yum to the yum! I love soup and this Butternut Squash-Zucchini soup recipe looks amazing. Just pinned it to make later!
Mariska says
Thank you, Autumn!
Elicit Folio says
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!
Mariska says
Oh, thank you, Elicit. I am so happy you liked it!
Lucy Clarke says
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.
Mariska says
Hi Lucy, you are right, this is a filling soup. It can easily serve as a full meal. Thank you!
Gervin Khan says
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!
Mariska says
Thank you, Gervin. Soup season is definitely back in;)
Stella says
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!
Mariska says
Aww, thank you Stella!
Marie Phillips says
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!
Mariska says
I can so picture it, Marie! Thanks for stopping by!
Brianne says
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.
Mariska says
Aww, thank you, Brianne! I hope you'll enjoy it as much as we do!
Kileen says
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
Mariska says
Thank you, Kileen, for stopping by!
Jessica Collazo says
This soup looks super delicious I will love to try it.
Mariska says
Thank you, Jessica!