Butternut Squash Soup Recipe

Welcome to your new favorite soup recipe with butternut squash! Get ready for a truly special dish: our Hearty Three Sisters Bean & Squash Stew. This isn't just any vegetable stew recipe; it's a bean stew recipe loaded with creamy butternut squash, sweet fresh corn, and vibrant green beans. It’s comforting enough to warm you up on a chilly evening, yet light and packed with seasonal veggies, making it one of the best summer soup recipes out there. Whether you're a beginner cook or an experienced baker looking for a wholesome meal, this stew is designed to be easy, forgiving, and utterly delicious. It's a fantastic way to enjoy recipes made with beans and make the most of recipes for summer vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 celery stalk, chopped (optional)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (or mild chili powder)
• 1 bay leaf
• 1 tablespoon tomato paste (optional, for deeper color/flavor)
• 6 cups vegetable or chicken broth
• 4 cups (about 1.5 lbs) butternut squash, peeled, seeded, and cut into ½–¾ inch cubes
• 2 (15-ounce) cans cannellini, Great Northern, or pinto beans, rinsed and drained (or 3 cups cooked beans)
• 2 cups fresh sweet corn kernels (from 2-3 ears) or frozen corn, thawed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1-2 teaspoons fresh lemon juice or apple cider vinegar (optional, for brightness)
• Fresh parsley or cilantro, chopped (for garnish)
• Extra virgin olive oil (for drizzling, optional)

Directions

1. Build the Flavor Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and optional celery, and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in the minced garlic, dried thyme, smoked paprika, and bay leaf. Cook for another minute until fragrant. If using, stir in the tomato paste and cook for 1 minute more.
2. Simmer the Squash: Pour in the vegetable or chicken broth and add the cubed butternut squash. Bring the mixture to a simmer, then reduce the heat to medium-low, cover partially, and cook for 15-20 minutes, or until the squash is almost tender when pierced with a fork. Stir occasionally to prevent sticking.
3. Add Beans, Corn & Green Beans: Stir in the rinsed and drained beans, corn kernels, and cut green beans. Continue to simmer, uncovered, for another 10-15 minutes, or until the beans are heated through, the squash is fully tender but still holds its shape, and the green beans are bright green and cooked to your liking.
4. Adjust Texture & Seasoning: Check the consistency of the stew. If it's too thick, add a splash more broth or water until it reaches your desired texture. If it's too soupy, simmer uncovered for a few extra minutes to reduce the liquid slightly. Taste and adjust the seasoning with salt and pepper as needed. Stir in the optional lemon juice or apple cider vinegar for a bright finish.
5. Serve: Ladle the hot stew into warm bowls. Garnish with fresh chopped parsley or cilantro and a drizzle of extra virgin olive oil, if desired. Serve immediately with crusty bread, cornbread, or over cooked grains for an extra hearty meal.