Honeynut Squash White Bean Soup

Wrap yourself in the warmth of a bowl filled with roasted, sweet, and creamy honeynut squash soup, featuring white beans, roasted garlic, and an abundance of herbs—creating a nourishing and delightful meal!

Warm up from the chilly outdoors, fill your home with the smells of roasted squash and herbs andunwind with one of the simplest, yet most delectable soups you’ll ever prepare. This soup is exceptionally straightforward, with minimal ingredients and steps, effortlessly blending into a flavorful symphony of aromatic roasted perfection complemented by the luscious essence of nutritious beans.

While I intentionally kept the recipe simple to allow the distinct flavors of each ingredient to shine, there are numerous variations. Prior to roasting the squash, consider infusing it with an array of spices such as cinnamon, cardamom, cumin, coriander, ginger, nutmeg, and more. Alternatively, blend the soup with a 1/2 inch hunk of fresh ginger. Elevate the herbal notes by introducing additional herbs like sage and oregano during the roasting process. For added creaminess without dairy, a can of unsweetened coconut milk provides a delightful alternative. To impart a cheesy touch, blend in nutritional yeast.

Whether you choose to follow a creative spin or indulge in the original recipe, you’ll be craving this comforting soup all autumn and winter long. 

Honeynut Squash White Bean Soup Recipe Ingredients

To make this easy honeynut squash white bean soup recipe, you need minimal simple ingredients:

  • Honeynut Squash: I’m noticing honeynut squashes more frequently in grocery stores like Whole Foods and even at Costco. However, I recommend checking your local farmers’ markets for them. If honeynuts are unavailable, butternut squash serves as an excellent alternative.
  • Shallots: I love shallots because of their milder, sweeter flavor compared to regular onions. Alternatively, you can use a regular onion, but ensure you cut it into quarters to ensure even roasting with the smaller honeynut squash.
  • Garlic: While you won’t need an entire head of roasted garlic for this recipe, it’s a fantastic addition to have on hand during the fall and winter. It imparts a sweet, robust roasted garlic flavor to your dishes.
  • Fresh Thyme and Rosemary: To prevent these herbs from burning during roasting, I recommend placing the squash flesh side down on top of the herbs. This way, the oils and flavors from the herbs will infuse into the squash as it cooks.
  • Extra-virgin Olive Oil: Opt for high-quality olive oil to impart excellent flavor to the dish.
  • White Beans: My preferred choice for this dish is cannellini beans because they blend seamlessly and contribute a subtle nutty flavor. These beans enhance the creaminess and body of the soup while providing a protein and fiber boost.
  • Vegetable Broth: The blended squash and beans create a naturally creamy base, so all you really need is vegetable broth. For an extra layer of creaminess while maintaining a dairy-free option, consider adding coconut milk.
  • Salt and Freshly Ground Black Pepper: Introduce these seasonings with the onions at the beginning of the cooking process. However, remember to taste and adjust at the end to ensure a soup that perfectly suits your preferences. This way, you’ll create a soup you’ll truly savor!
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Honeynut Squash White Bean Soup


Units Scale
  • 3 medium-large sized honeynut squashes, cut in half
  • 23 shallots, halved and peeled
  • garlic head, top cut off
  • 34 sprigs each of fresh rosemary and thyme
  • 23 tablespoons extra virgin oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups broth
  • 115.5oz can cannellini beans, drained and rinsed


  1. Preheat your oven to 400°F.
  2. Place the honeynuts, shallots, and herb sprigs on a baking sheet and drizzle extra virgin olive oil and sprinkle salt evenly over the flesh side of the honeynuts, shallots, and herb sprigs. Ensure an even coating by using your hands.. Arrange the squash flesh side down with the herb sprigs underneath to prevent burning.
  3. For the garlic, place the cut head on a small piece of aluminum foil. Pour olive oil and a pinch of salt over it. Massage the oil and salt into the garlic crevices, then wrap it fully in foil. Put the garlic on the tray with the other vegetables. Roast in the preheated oven for 20-25 minutes or until everything is tender and cooked.
  4. Allow the roasted squash to cool for approximately 10 minutes before handling. Scrape out and discard the seeds from the honeynuts.
  5. In a high-speed blender, combine the roasted squash flesh, herbs (removed from stems), shallots (with stems removed), a roasted garlic clove or 2, beans, and initially add about 2 cups of broth. Blend on high until the mixture is smooth. Gradually add the remaining broth after the first 30-second blend.
  6. Transfer the blended soup to a pot to heat thoroughly if serving a group. Alternatively, heat it in a bowl for individual servings in the microwave. Top the soup with roasted pumpkin seeds or croutons and enjoy! 

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