This Acorn Squash Soup is a simple, hearty vegetarian stew that is filled with winter squash, white beans, and kale. This is the perfect one-pot dinner for Autumn.
I make soup every single week in the Autumn and Winter, and I have a lot of recipes to choose from! Lately, I've been loving my spicy Black Bean and Butternut Squash Soup, but sometimes I feel like a classic Instant Pot Lentil Soup or Vegan Barley Soup. They are so easy and make enough for lunch for the week!
And this Acorn Squash Soup with White Beans is another go-to during Fall. It uses so much seasonal produce like carrots, kale, and green beans, and is packed with flavor from garlic and herbs. And it is easy to make and makes a huge batch. So, let's make some soup!
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Why You'll Love This Recipe
- This recipe is easy to make and requires simple ingredients.
- And it makes a huge batch, so it is perfect for meal prepping.
- This Acorn Squash Soup is gluten-free and vegan, so anyone can enjoy it.
- It's packed with seasonal produce like winter squash and kale.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Acorn Squash: This recipe utilizes a whole, small acorn squash! Take your time peeling and chopping the squash. I like to use a Y-shaped vegetable peeler.
Vegetable Stock: I always use Better Than Bouillon Vegetable Stock. It is so flavorful, and the jar is small and easy to store.
Herbs and Spices: Bay leaves and fresh thyme add flavor to the soup. If you don't have fresh thyme, you can use dried. And if you think bay leaves don't taste like anything, it's time to buy new bay leaves!
Vegetables: In addition to the classic onion, carrots, and celery, I add green beans and kale because they are still in season!
Lemon Juice: A little lemon juice at the end brightens this soup up.
White Beans: I always keep a variety of canned beans on hand for making super quick recipes like my Butter Bean Hummus and Refried Black Beans! I used white beans here to make the soup heartier.
Substitutions
Any white bean will work in this Vegan Acorn Squash White Bean Soup recipe. I used northern beans, but navy beans or cannellini beans work, too.
Instructions
Step 1. Heat olive oil in a large Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic, and season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
Step 2. Then, add vegetable stock, chopped acorn squash, green beans, thyme, bay leaves, and crushed red pepper flakes.
Step 3. Bring the mixture to a simmer, then turn the heat to low and place the lid on the pot. Allow the soup to simmer for 20-25 minutes, or until the vegetables are all tender.
Step 4. Remove from heat and add the kale, white beans, and lemon juice. Place the lid back on for 5 minutes to wilt the kale.
Then, stir well and serve with an extra drizzle of olive oil and plenty of crusty bread.
Recipe FAQs
Scoop the soup into containers with airtight lids, then store in the refrigerator for up to 5 days.
Or freeze for up to a month.
Both are great in soups. But acorn squash has a milder, more delicate flavor. Butternut squash has a more robust flavor.
Thyme, sage, and rosemary are all delicious with acorn squash.
Expert Recipe Tips
I know winter squash is hard to peel and chop. My top tip is to use a large, sharp chef's knife that is about 8 inches long and a large cutting board.
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📖 Recipe
Acorn Squash Soup with White Beans
Equipment
- 1 5-7 Quart Dutch Oven or Large Pot
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 2 tablespoon Olive Oil
- 1 Large Onion, small dice
- 2 Ribs Celery, small dice
- 2 Medium Carrots, small dice
- 3 Large Cloves of Garlic, Minced
- 5 Cups Acorn Squash, peeled, seeds scooped out and cubed into about 1" cubes this is 1 small squash, see note.
- 6 Cups Vegetable Stock I love Better Than Boullion
- 2 Cups Green Beans, trimmed and cut into 1 inch pieces
- 1 tablespoon Fresh Thyme Leaves or 1 teaspoon dried thyme
- 3 Bay Leaves
- Pinch Crushed Red Pepper Flakes
- 4 Cups Chopped Kale
- Salt and Plenty of Black Pepper to Taste
- 1 15 oz Can White Beans, drained and rinsed navy, or northern beans are preferred
- 2 tablespoon Fresh Lemon Juice
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add chopped onion, celery, carrot and garlic. Season with a big pinch of salt and pepper, then cook, stirring occcasionally until thr vegetables begin to soften, about 7 minuts.2 tablespoon Olive Oil, 1 Large Onion, small dice, 2 Ribs Celery, small dice, 2 Medium Carrots, small dice, 3 Large Cloves of Garlic, Minced, Salt and Plenty of Black Pepper to Taste
- Add vegetable stock, cubed acorn squash, green beans, thyme, bay leaves and red pepper flakes.5 Cups Acorn Squash, peeled, seeds scooped out and cubed into about 1" cubes, 6 Cups Vegetable Stock, 2 Cups Green Beans, trimmed and cut into 1 inch pieces, 1 tablespoon Fresh Thyme Leaves, 3 Bay Leaves, Pinch Crushed Red Pepper Flakes
- Bring the soup to a simmer, then reduce the heat to low and place the lid onto the pot. Allow it to simmer for 20-25 minutes, or until the vegetables are all tender.
- Remove the soup from heat and add chopped kale, white beans beans and lemon juice. Cover again for 5 minutes to wilt the kale.4 Cups Chopped Kale, 1 15 oz Can White Beans, drained and rinsed, 2 tablespoon Fresh Lemon Juice
- Once the kale is wilted, stir the soup, then taste and add additional salt and pepper if necessary. Serve.
Margaret Wilson says
I made this recipe last night and it is D-E-L-I-C-I-O-U-S!! I love the flavors and all of the vegetables! Very easy to make! The only thing that would have made it better would have been the thick slice of seeded Irish Soda bread! Next time . . .
Megan Calipari says
So happy you liked it! Thank you so much- I'll get to work on the Irish Soda Bread recipe- its so good!
Nancy Starcher says
Love this recipe! It is delicious! And Go Big Blue!
monika says
Thank you for providing this recipe. I didn't follow it to a tee mainly because I didn't have all the ingredients you used, but it served as a guide. PS: It works well with tarragon instead of thyme, and if you blend a quarter of the soup (while leaving the rest whole), it acquires more body, which I needed since I didn't add beans. In any case, thank you 🙂
Megan Calipari says
These are great tips! Happy you liked it!
Vysturbed says
I was given a summer squash from my mom's garden (a really long variety, I think a young tromboncino squash). I used it in place of the acorn squash for the recipe for some HUGE batches of soup after adding the rest of the veggies.
I also couldn't help but add a bunch of broth since I love more brothy soup than stew. Smelled so heavenly and later added some Field Roast Italian Garlic and Fennel sausage to make it more filling.
Megan Calipari says
I've never heard of that type of squash! So cool. And I love the field roast sausages. I'll have to add some to my next batch!