Butternut Squash, White Bean, and Swiss Chard Soup

Fall has arrived and that means soup's on! As the weather begins to turn colder, adding seasonal, warming foods helps keeps your body balanced. 

This soup is easy to prepare and is full of warming fall veggies.  The squash, sweet potatoes, and carrots give it a satisfying sweetness, and the Swiss chard or kale adds contrasting flavor and extra nutrition. Adding leafy greens to soups is a great way to increase your greens.  

Butternut squash makes a beautiful-looking colorful soup, and is filling and delicious!  

Try making a big pot and dividing the leftovers into small containers to take to work, or pop them in the freezer so you have dinner ready in a few weeks.  

Butternut Squash, White Bean, and Swiss Chard Soup 


  • 2 tablespoons coconut oil 
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons curry powder 
  • 1 teaspoon cumin
  • pinch of cayenne pepper 
  • 1 1/2 teaspoons dried basil
  • 2 medium butternut squash, peeled, seeded, and cut into small chunks (can also use pumpkin)
  • 1 medium sweet potato, cut into small chunks
  • 3 carrots, sliced in rounds
  • 8 cups vegetable stock or water 
  • 1 whole bay leaf
  • 2 15 oz. cans cooked white cannellini beans (use BPA-free cans such as Eden brand, or cook your own beans)
  • 5-6 cups chopped Swiss chard, kale, or your favorite dark leafy green (collards, spinach, mustard greens, etc.)
  • sea salt and pepper to taste
  • freshly squeezed lemon juice

1. Heat oil in a large soup pot over medium heat. Add chopped onions and sauté until tender and translucent, about 10 minutes. Add garlic, cumin, curry, and cayenne and sauté for an additional 2 minutes.

2. Add the basil, butternut squash, sweet potato, carrots, and water or stock. Bring to a boil, reduce heat, and then let simmer for 20 minutes (until sweet potato and butternut squash are tender). Add salt and pepper, taste, adjust seasoning as necessary.
3.  Add the cooked white beans and simmer another 5-10 minutes until flavors are blended.  

4.  Just before serving, stir in the chopped greens, stirring and cooking for another minute.  Depending on how many you are serving, you will likely have leftovers for the next day.  Keep some of the greens out of the soup, and stir them into the soup when you reheat it on the stove the next day, just before serving. The greens will stay bright green and fresh and retain their nutrition. 

5. Add lemon juice to taste before serving.  This brightens the flavor.

Eat mindfully, savor, and enjoy!

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