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Savory Butternut Squash Bean Soup is a savory protein-packed blend of butternut squash, white beans, chickpeas and couscous. Warm, comforting and so tasty this will be a favorite family soup.
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5 from 2 votes

Butternut Squash Bean Soup

A savory protein-packed blend of butternut squash, white beans, chickpeas and couscous. Warm, comforting and so tasty!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 295kcal

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  • 3 cups butternut squash, cut into bite-size pieces (about 1/2 medium squash)
  • 2 tbsp olive oil, divided
  • 1/2 small yellow onion, chopped
  • 2 cloves minced garlic
  • 6 cups low sodium vegetable broth, or chicken broth
  • 1 tsp vegetable soup base, optional
  • 1 tsp dried thyme
  • 15 ounce white beans, canned, drained
  • 15 ounce chickpeas, canned, drained
  • 1/2 cup couscous, cooked according to package directions
  • 1/4 cup almond slices
  • 1/4 cup parsley, chopped
  • salt and pepper
  • extra almonds and parsley for garnish, optional


  • Heat 1 tablespoon olive oil in large skillet over medium heat. Add squash, stir and cook covered for 8 minutes. Stirring occasionally.
  • Meanwhile, heat remaining oil in a large dutch oven or soup pot over medium high heat. Add onions and cook until tender, about 5 minutes. Stir onions occasionally. Add garlic and cook an additional 1 minute.
  • Add broth,  soup base, thyme, chickpeas and cooked squash to the dutch oven and bring to a boil. Reduce heat to a simmer.
  • In the can or a bowl, slightly mash the white beans with a fork. Add to the pot with the chickpeas. Continue simmering for additional 5 minutes. Add salt and pepper to taste.
  • Fluff the cooked couscous, fold in the almonds and parsley.
  • Ladle hot soup into bowls, top each with 1/4 cup of couscous mixture. Garnish with additional almonds and parsley. Serve hot.


To add extra flavor, add 1 teaspoon (or more) jarred vegetable or chicken soup base. Soup base mix is high in sodium, so no other salt was included in this recipe, except to taste.
*Jarred soup base is available in the soup aisle at most grocery stores.


Serving: 1cup | Calories: 295kcal | Carbohydrates: 46.51g | Protein: 12.9g | Fat: 7.42g | Saturated Fat: 0.87g | Sodium: 719.13mg | Potassium: 703.91mg | Fiber: 9.71g | Sugar: 5.78g | Vitamin A: 6128.47IU | Vitamin C: 14.77mg | Calcium: 119.79mg | Iron: 4.42mg

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