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Bean and Butternut Squash Soup

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  • Prep 15 min
  • Total 35 min
  • Servings 4
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Updated Aug 31, 2017
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  • 2 tablespoons olive oil
  • 4 pork chops
  • 1 cup onion, diced
  • 2 celery stalks, washed and diced
  • 3 garlic cloves, peeled and crushed
  • 3 cups butternut squash, peeled and chopped into medium size chunks
  • 4 thyme sprigs, just the leaves
  • 1 bay leaf
  • Freshly ground black pepper, to taste
  • 8 cups Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic whole peeled tomatoes, drained
  • 2 cans (15 oz) butter beans, drained and rinsed
  • 2 cups kale, washed, stems removed and chopped


  • 1
    In a pot on medium high heat, heat up olive oil. Sauté the pork chops on both sides until browned. Remove from pot, place on a plate, and cut into small pieces and save.
  • 2
    In the same pot, add the onion, celery and garlic. Sauté for 2-3 minutes, or until the onion is translucent and fragrant. Add the cut pork chops, butternut squash, thyme and bay leaf, and sauté for another minute. Season with pepper. Add chicken broth, tomatoes and beans; mix until everything is well combined. Reduce heat, cover with lid and let cook for 15-20 minutes, or until the butternut squash is soft. Add kale, cover and cook for 5 more minutes.
  • 3
    Serve hot.

Expert Tips

  • tip 1
    If you can’t find kale or you don’t like it, use spinach instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Along with the falling leaves of autumn, comes the desire to enjoy warm comforting soups. This delicious bean and butternut squash soup is very easy to make and it’s a meal that the whole family can enjoy. It’s just what you’re craving. The best part is that you can make it in one single pot and that means cleaning up will be very easy. If you have leftovers, you can freeze them for future use. Enjoy!
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