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Enjoy San Joaquin Valley Living

Navy Bean and Butternut Squash Soup

Dec 26, 2019 11:00AM ● By Lana Granfors

What's Cookin'

January 2020
Story by Lana Granfors
Photos by Kara Stewart

With holiday celebrations behind us, it may be good time for a little comfort food. I offer this rich and hearty soup that warms the soul. The pot is full of garlic, herbs and seasonal veggies. Make this vegetarian version as the base and add or change out ingredients as you like. Any bean can be used, add choice of meat if desired, vary the veggies to your liking and mix up the seasonings to suit your pantry items. Healthy has never tasted so good!  Enjoy

Navy Bean and Butternut Squash Soup 

Serves: 4
Prep Time: 20 minutes
Bake Time: 30 minutes (while cooking)
Cook Time: 30-35 minutes
Total Time: 30 -35 minutes

1 medium butternut squash, 
peeled, seeded, 
largely chopped
Salt and pepper 
4 T olive oil, divided by 2 T
1 medium onion, diced
½ cup carrot, diced
½ cup celery, diced
1 large zucchini, chopped
3 garlic cloves, minced
1 T butter
½ tsp. Italian seasoning
¼ tsp. fennel seeds
3 bay leaves
3 Roma tomatoes, chopped
2 cans navy beans (drained 
and rinsed)
4 cups vegetable stock
3 cups fresh baby spinach
¼ cup Parmesan cheese, 
grated or shredded, 
for garnish


STEP 1: Preheat oven to 350 degrees. While oven preheats, spread chopped butternut squash on a baking sheet and toss with 2 tablespoons olive oil and season with salt and pepper. Once oven is ready, place baking sheet on middle rack and roast for 30 minutes, stirring once, halfway through cooking. 

STEP 2: While the squash is roasting, heat the other 2 tablespoons of olive oil in a heavy stock pot over medium heat. Add onions, carrots, celery and zucchini. Saute for about 5-10 minutes until softened. Add the garlic, and saute a couple minutes more. 

STEP 3: To the pot, add butter and as it begins to melt, stir in all the seasoning ingredients. Add salt and pepper to taste.  

STEP 4: Next, stir in the tomatoes and beans, along with the stock. With the pot uncovered, change the burner to low, and simmer for about 15 minutes.

STEP 5: Lastly, add the roasted squash, stir to combine. Add the spinach and continue to stir until spinach just starts to wilt. Find the bay leaves and discard. Cover pot and allow to simmer for an additional 10 minutes.

STEP 6: Serve with a warm crusty bread and a garnish of Parmesan cheese.

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 Lana Granfors enjoys traveling, gardening, cooking and spending time with her friends and family– especially her grandchildren, Jillian and Garet.