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Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.
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4.55 from 20 votes

Healthy Butternut Squash, Zucchini and Rosemary Soup

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!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Soups and Salads
Cuisine: Italian
Servings: 8 servings
Calories: 213kcal
Author: Mariska Ramondino

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.

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 778mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9562IU | Vitamin C: 33mg | Calcium: 250mg | Iron: 3mg