These butternut squash brothy beans are cozy fall comfort in a bowl. Tender white beans simmer in a silky butternut squash broth flavored with sage, garlic, and a pinch of nutmeg, then get finished with Parmesan and a handful of greens. If you love brothy beans, this butternut squash brothy beans recipe is the fall version you need, creamy without being heavy and made in one skillet. Serve it with a big piece of crusty bread for dipping and dinner is done in about 35 minutes.
Why You’ll Love These Brothy Beans
- The broth is the best part. Half of the squash gets blended with a little cream, which turns the broth silky and rich without needing much dairy.
- It is made in one skillet. Everything simmers in the same pan, and the only extra step is a quick blend.
- It is full of fall flavor. Sage, nutmeg, and a little red pepper heat make the butternut squash taste warm and cozy.
- It is a hearty meatless dinner. Two cans of beans, squash, and greens make a filling meal, and you can keep it vegetarian with veggie broth.
Ingredients Needed To Make Butternut Squash Brothy Beans
The Aromatics
Olive oil, fresh sage, a shallot, garlic, and celery. Sautéing these first builds the savory base of the broth.
The Seasoning
Salt, pepper, red pepper flakes, and a little nutmeg. The nutmeg is subtle but makes the butternut squash taste extra warm and cozy.
The Squash and Broth
One butternut squash, diced (about 3 cups), cooked in chicken bone broth or veggie broth until fork-tender. Half of it gets blended with heavy cream to make the creamy broth, and the rest stays in tender bites.
The Beans and Finishing Touches
Two cans of cannellini or butter beans, drained, plus grated Parmesan and a big handful of spinach or kale stirred in at the end. Serve it all with crusty bread.
Vegetarian? Use veggie broth in place of the chicken bone broth to make this a meatless meal.
Should I use cannellini beans or butter beans?
Either one works great, so use whichever you have. Cannellini beans are a little smaller and hold their shape well, while butter beans are bigger, softer, and extra creamy. Both soak up the butternut squash broth beautifully.
How to Make Butternut Squash Brothy Beans
Step 1: Sauté the Aromatics
Heat the olive oil in a skillet over medium-high heat. Add the shallot, garlic, sage, and celery and cook for about 3 minutes, until softened.
Step 2: Cook the Butternut Squash
Stir in the salt, pepper, nutmeg, and red pepper flakes and cook until fragrant. Add the butternut squash and 1 cup of the broth, then cover and cook until the squash is fork-tender, about 12 to 15 minutes.
Step 3: Blend Half the Squash
Scoop half of the squash into a blender with 2 tablespoons of heavy cream. Blend until smooth, adding a little more cream or broth if needed. Hot squash builds up steam, so remove the center cap of the blender lid and cover it with a towel while blending.
Step 4: Add the Beans and Simmer
Add the blended squash and the beans to the skillet, then pour in the remaining 1/2 cup of broth. Bring to a simmer and cook until slightly thickened.
Step 5: Stir in the Greens and Parmesan
Add the spinach or kale along with as much Parmesan as you like, and stir until the greens are wilted.
Step 6: Serve
Ladle into bowls and serve with crusty bread for dipping into all that creamy broth.
Variations
- Make it vegetarian: use veggie broth instead of chicken bone broth.
- Swap the beans: cannellini, butter beans, or great northern beans all work.
- Change the greens: use spinach for a softer bite or kale for something heartier.
- Add some protein: stir in crumbled Italian sausage or shredded rotisserie chicken with the beans.
- Make it milder: leave out the red pepper flakes.
- Top it with crispy sage: fry a few extra sage leaves in olive oil until crisp and crumble them over the top.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The beans will soak up some of the broth as they sit, so add a splash of broth when reheating to loosen it back up. Reheat on the stove over medium-low heat or in the microwave, stirring halfway through.
What to Serve With Butternut Squash Brothy Beans
Crusty bread or garlic toast is a must for dipping into the broth. A simple arugula salad with lemon vinaigrette or roasted vegetables on the side round it out for a cozy fall dinner.
If you love a bowl of something brothy, try this Thai Coconut Brothy Rice next.
What People Ask About Butternut Squash Brothy Beans
Do I have to blend the squash in butternut squash brothy beans?
Blending is what makes the broth creamy, but you can skip it. If you do not want to use a blender, mash about half of the cooked squash right in the skillet with a potato masher or the back of a spoon, then stir in the cream.
Can I use frozen butternut squash?
Yes, frozen diced butternut squash works great and saves a lot of chopping. Add it straight from frozen and give it a few extra minutes to become fork-tender.
Can I make this dairy-free?
Yes, swap the heavy cream for canned coconut milk and leave out the Parmesan or use a dairy-free alternative. The blended squash still makes the broth creamy.
Butternut Squash Brothy Beans
Ingredients
- 1 tablespoon olive oil
- 5 sage leaves rough chopped
- 1 shallot diced (about 1/4 cup)
- 2 garlic cloves minced
- 1/4 cup celery diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1 butternut squash diced (roughly 3 cups)
- 1.5 cups chicken bone broth or veggie broth divided
- 1/4 cup heavy cream
- 2 (15 oz) cans cannellini or butter beans drained
- 1/4-1/2 cup grated Parmesan cheese
- 1 large handful spinach or kale roughly chopped
For Serving
- crusty bread
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the shallot, garlic, sage, and celery. Cook for about 3 minutes until softened.
- Add the salt, pepper, nutmeg, and red pepper flakes and mix until fragrant. Then add the butternut squash and 1 cup of broth, cover, and cook until the squash is fork-tender, about 12-15 minutes.
- Remove half of the squash and add it to a blender with 2 tablespoons of heavy cream. Blend until smooth, adding more cream or broth if needed.
- Add the blended butternut squash and the beans to the skillet, then pour in the remaining 1/2 cup of broth and bring to a simmer. Cook until slightly thickened.
- Add the spinach or kale and the desired amount of Parmesan cheese. Mix until the greens are wilted.
- Serve with crusty bread for dipping.
Notes
- Blending hot squash: remove the center cap from the blender lid and cover the opening with a towel so steam can escape.
- Cream: start with 2 tablespoons in the blender and use the rest to adjust the creaminess of the sauce.
- Meatless: use veggie broth in place of chicken bone broth.
