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Italian Butternut Squash and White Bean Soup With Greens

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“I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's).”

Ingredients Nutrition


  1. In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
  2. Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
  3. Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.

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