When You Have a Butternut Squash and Zero Plan
You ever buy a butternut squash with the full intention of being that girl—the one who meal preps a beautiful fall soup on a Sunday…
…and then you blink, it’s Thursday, and the squash is still sitting there, silently judging you from the counter?
Same, girl. Same.
But here’s the thing: this isn’t just another soup recipe—it’s the fall dinner fix you didn’t know you needed. It’s comforting without being heavy, creamy without dairy, and packed with enough flavor to make you feel like a home chef without needing 47 ingredients and three different pots. 🙌
This cozy butternut squash soup with bacon and white beans is:
- One-pot magic (no blender anxiety here)
- High in protein, thanks to the beans and bacon
- Creamy, savory, and a little fancy with sage and miso
- Meal-prep friendly for those “just heat it up” kind of nights
And the best part? It’s secretly healthy but tastes like something you’d order at a $17-a-bowl brunch spot.
Whether you’re feeding your fam or just trying to eat something warm in peace after bedtime chaos, this soup gets you. Let’s turn that squash into your new go-to dinner (and make your future self very happy).
Coming up: full ingredient breakdown, step-by-step photos, and all my no-fail soup tricks.
Why You’ll Love This Soup
Title: 7 Reasons This Butternut Squash Soup Deserves a Spot in Your Fall Lineup
If you’re craving a cozy dinner that actually delivers on flavor and ease—this is it. Here’s why this recipe is the one you’ll come back to on repeat:
- One Pot = Less Mess
No juggling pans or overflowing sinks. Everything simmers in one big pot, then blends right in. - Deep, Savory Flavor
Sage, miso, bacon fat… it’s giving rich autumn energy in every bite. - Creamy Without Cream
Butternut squash blends into silky magic—no dairy needed. - Protein-Packed
Cannellini beans add creaminess and a protein boost that actually fills you up. - Balanced, Not Boring
You’ve got salty, sweet, earthy, and spicy thanks to coriander + red pepper flakes. - Meal Prep Approved
It reheats beautifully and freezes like a dream. Make a big batch, thank yourself later. - Customizable AF
Swap in veggie broth, add spinach, toss croutons on top—live your soup truth.
Whether you’re feeding littles, meal-prepping for the week, or just want something warm and grown-up good, this soup gets the job done. Effortlessly.
Pin this post for later and keep reading for your ingredient breakdown + cooking steps. 🍲
Ingredient Spotlight
This isn’t one of those recipes where you throw in a million things and hope for the best. Every ingredient in this butternut squash soup brings something essential to the table—whether it’s richness, depth, or that “wow, what is that flavor?” moment.
Let’s break it down:
Slab Bacon
Forget pre-crumbled. Thick-cut bacon gives this soup a smoky, salty backbone—and you’ll build the entire flavor base using that rendered fat. It’s the real MVP.
Onion + Garlic
The holy grail of savory flavor. Diced yellow onion and chopped garlic create a rich, caramelized base that gives this soup its homey depth.
Fresh Sage + Thyme
Sage = cozy fall vibes. Thyme = earthy balance. When sautéed in olive oil (or bacon fat), these herbs make the whole kitchen smell like autumn.
Butternut Squash
The star of the show. Naturally sweet, fiber-rich, and turns perfectly creamy when blended. Pro tip: the smaller you cut it, the faster it cooks.
Miso Paste
Game changer. Just 2 tablespoons of yellow miso adds umami and complexity—without overpowering. Don’t skip this, trust.
Cannellini Beans
Soft, mild, and protein-packed. These beans thicken the soup and make it way more satisfying than your average purée.
Coriander + White Pepper + Red Pepper Flakes
This spice trio keeps it warm and balanced. Coriander adds citrusy depth, white pepper adds subtle heat, and red pepper flakes bring that optional kick.
Broth (Chicken or Veggie)
Choose your own adventure. Chicken broth gives it classic savory flavor, but veggie broth makes it completely plant-based (if you skip the bacon).
How to Make It
This soup is a one-pot wonder—which means easy cleanup, forgiving steps, and no culinary stress spirals. Here’s the breakdown:
1. Start with the Bacon
Render for flavor:
In a large Dutch oven or heavy-bottomed pot, cook the slab bacon over medium heat until crispy and browned (about 8–10 minutes). Remove bacon with a slotted spoon and set aside—leave that glorious fat in the pot.
2. Sauté the Aromatics
Build that base:
Add olive oil to the pot (only if needed—your bacon fat may be enough). Sauté the sage leaves until just crispy (1–2 minutes). Then stir in diced onion, chopped garlic, and fresh thyme. Cook until softened and golden, about 5–7 minutes.
3. Spice It Up
Add miso, salt, pepper, coriander + red pepper flakes
Stir everything together for 1–2 minutes to toast the spices and fully dissolve the miso. Your kitchen should smell amazing right now.
4. Add the Squash + Broth
Simmer into softness:
Toss in your cubed butternut squash and pour in the broth. Bring to a boil, then lower heat to a simmer. Cover and cook until squash is very soft—about 20 minutes.
5. Blend Until Creamy
Make it silky:
Use an immersion blender to purée the soup until smooth and creamy. No immersion blender? Carefully transfer to a standing blender in batches, then return to pot.
6. Add the White Beans
Boost the protein:
Stir in your rinsed cannellini beans. Let the soup simmer uncovered for another 5–7 minutes so everything marries beautifully. Taste and adjust seasoning.
7. Garnish + Serve
Time to impress yourself:
Ladle the soup into bowls. Top with crispy bacon, extra sage leaves, and a sprinkle of red pepper flakes for that chef’s kiss finish.
Optional Add-Ons:
- Swirl in Greek yogurt or cashew cream
- Croutons, toasted pepitas, or fresh herbs on top
- Serve with sourdough, grilled cheese, or a hearty fall salad
Tips for Soup Success
Title: Pro Tips to Make This Soup Even Better
You can totally wing this and still have a delicious dinner—but if you wanna level up, these are the little tweaks that make a big difference:
✅ Don’t Skip the Miso
It might feel like an extra step, but miso is the secret sauce of this soup. It adds rich umami depth that makes people ask, “Wait…what’s in this?”
✅ Use Fresh Sage if You Can
Dried herbs work, but fresh sage sautéed in bacon fat? Unmatched. If you can swing it, it’s worth it for that extra cozy flavor boost.
✅ Cut Your Squash Small
1-inch cubes (or smaller!) help the squash cook faster and blend smoother. No one wants grainy soup.
✅ Add the Beans Last
Don’t blend the beans with the squash unless you want a totally smooth texture. Stirring them in after gives you that nice contrast and bite.
✅ Garnish Like You Mean It
Don’t sleep on the toppings. Bacon crumbles, crispy sage, red pepper flakes, and a swirl of something creamy = restaurant vibes in your kitchen.
Storage + Meal Prep Notes
Title: Save It, Store It, Reheat It—This Soup’s Got Range
If you’re making this soup, double it. Trust me.
It stores beautifully and becomes even more flavorful after a day in the fridge. Here’s how to make the most of your leftovers (or meal prep like the cozy kitchen queen you are):
🧡 Fridge
Let the soup cool completely, then transfer to an airtight container. It’ll keep for 4–5 days in the fridge. Reheat on the stove or in the microwave—add a splash of broth or water if it thickens too much.
Freezer
This soup freezes like a champ. Portion into freezer-safe containers or silicone cubes for grab-and-go lunches. It’ll keep for up to 2 months. Thaw overnight in the fridge, then reheat gently.
Reheating Tip
Add your crispy bacon + fresh garnishes after reheating for the best texture. No one wants soggy bacon, okay?
Serving Ideas + Easy Variations
Title: How to Serve It (and Remix It Like a Pro)
This soup is a full moment on its own—but if you wanna give it a little ✨main character energy✨, here’s how to serve it up like you own the place
What to Serve With It
- Crusty sourdough or garlic bread – dunk city.
- Grilled cheese – yes, it’s a classic for a reason.
- Fall side salad – arugula + apple + goat cheese = chef’s kiss.
- Rotisserie chicken on the side – makes it a full meal in minutes.
Easy Add-Ins + Swaps
- Add a handful of baby spinach at the end for extra greens.
- Swap cannellini for chickpeas or great northern beans.
- Top with Greek yogurt, cashew cream, or even a poached egg for brunch vibes.
- Make it vegetarian: use veggie broth and skip the bacon (but double the miso for flavor).
Final Thoughts
Title: You Deserve Dinner That Feels This Good
Real talk? This isn’t just soup.
It’s a reminder that dinner doesn’t have to be complicated to feel nourishing. That cozy, satisfying meals can also be simple, protein-packed, and full of flavor. That you can take care of yourself and your people—without losing your mind at 5:47pm.
This butternut squash soup is more than a recipe. It’s a little pocket of calm. A warm bowl of “I did that.” A win you can literally taste.
And if this kind of food—easy, comforting, feel-good—sounds like something you want more of in your week? I’ve got you.
💌 Join my newsletter for weekly cozy recipes, practical meal ideas, and little moments of motivation to make healthy living feel doable again.
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You deserve ease. And soup. Always soup. 🍲🧡
Equipment & Tools
The Plan Twice Method gives you a simple, flexible plan that works for real life—plus a smart little tool (hi, Penny 💅🤖) that builds your week for you.
Less stress. More done-for-you dinners. You in?
Butternut Squash & White Bean Soup with Crispy Sage & Bacon Lardons
Print Recipe
Ingredients
For The Soup
- 1 pound Slab Bacon, cut into 1/2 inch cubes
- 2 tbsp Olive Oil
- 15 Fresh Sage Leaves
- 1 medium Yellow Onion, chopped
- 2 Garlic Cloves, chopped
- 1/2 tbsp Fresh Thyme
- 2 tbsp Yellow Miso Paste
- 1-2 tbsp Kosher Salt to taste
- 1/2 tsp White Pepper
- 1 tsp Ground Coriander
- 1/4 tsp Red Pepper Flakes
- 2 lb Butternut Squash, peeled and cut into 1 inch cubes
- 4 cups Chicken or Vegetable Broth
- 2 15 oz Cans Cannellini Beans, drained and rinsed
Instructions
- 1. Place a large Dutch oven over medium-low heat and add the bacon cubes along with 2 tablespoons of water. Cook, stirring often, until the fat is rendered and the bacon is browned but still chewy, about 6 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
- 2. Add the olive oil to the rendered bacon fat and bring the pot to medium heat. Place the sage leaves in the pan, spreading them out in a single layer, and cook for about 1 minute until they deepen in color but do not brown. Remove the sage leaves and drain them on a paper towel–lined plate.
- 3. To the sage-infused fat, add the onion along with a pinch of salt and the white pepper. Sauté for 4 to 5 minutes, or until the onion has softened. Stir in the garlic, thyme, coriander, and red pepper flakes, then add the cubed squash and the remaining salt. Continue cooking for about 5 minutes.
- 4. Stir in the cannellini beans and broth, then bring the mixture to a boil. Reduce the heat to a low simmer and cook for 20 minutes, stirring occasionally.
- 5. Remove 1 to 2 cups of the soup, including vegetables and beans, and transfer to a blender. Add the miso paste, blend until completely smooth, and then return the mixture to the pot. Remove the soup from the heat, stir well to combine, and adjust seasoning as needed.
- 6. Ladle the soup into bowls and top with the crispy bacon lardons, fried sage leaves, and a sprinkle of extra red pepper flakes if desired.
Notes
Ingredient Notes
- Slab Bacon – Look for slab bacon at butcher counters, specialty grocery stores, or well-stocked delis. It’s unsliced, so you can cut hearty cubes (lardons) that render beautifully. If you can’t find slab bacon, substitute pancetta for a similar texture and flavor, or the thickest-cut bacon you can find cut into pieces. For a lighter option, you can use smoked turkey bacon or top the soup with roasted chicken.
- Fresh Sage & Thyme – Earthy and aromatic; the sage crisps into a beautiful garnish while also infusing the oil with flavor and the thyme adds a woodsy, herbal note that pairs perfectly with butternut squash.
- Onion & Garlic – The flavor foundation for the soup; yellow onion works best for its sweetness.
- Spices – A blend of white pepper, ground coriander, and red pepper flakes creates warmth, gentle spice, and balance against the natural sweetness of the squash.
Butternut Squash – Naturally sweet, velvety when cooked, and full of vitamins A & C. Sweet potato or pumpkin can be swapped in if needed. - Cannellini Beans – Creamy, protein-packed beans that give body to the soup without dairy. Chickpeas or navy beans are great alternatives.
- Chicken or Vegetable Broth – Use vegetable broth for a vegetarian version.
- Yellow Miso Paste – Adds umami and a touch of saltiness, rounding out the sweet-savory flavors.
Customization Ideas
- Protein Options: Swap bacon for pancetta or omit for vegetarian/vegan version. Add shredded chicken or turkey for extra protein.
- Scaling: Recipe doubles easily for gatherings or batch cooking.
- Meal Prep: Make soup base ahead and refrigerate; crisp sage and bacon just before serving.
- Substitutes: Use sweet potato or pumpkin instead of butternut squash. Chickpeas or Great Northern beans work as a great substitute for the cannelini beans.
Storage Instructions
- Refrigerator: Store cooled soup (without crisp bacon/sage toppings) in airtight containers for up to 4 days. Reheat gently on the stovetop and add crispy sage and bacon lardons.
- Freezer: Freeze soup (without crisp bacon/sage toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
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