Bean, Tomato And Butternut Squash Soup Recipe

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Bean, Tomato and Butternut Squash Soup

Crystal Wilkinson


Most of my recipes are variations of other ones I come across that sound interesting to me. More often than not I cannot follow it to the letter and end up tweaking it to my liking. This one came about because I had never had Butternut squash and wanted to try it. I hope that you like as much as I loved creating it.

★★★★★ 1 vote
20 Min
40 Min
Stove Top


1/4 lb
bacon diced small
2 c
diced onions
1 c
sliced celery
3 - 4 Tbsp
minced garlic
2 c
peeled, seeded and diced butternut squash
1 tsp
crushed chilli peppers
3 can(s)
14.5 oz each chicken broth or make your own with boullion cubes and water
2 can(s)
red or pinto beans 15 oz
2 c
diced roma tomatoes
salt and pepper to taste


1In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
2Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
3Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
4***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy