White beans and butternut squash combine for a comforting, easy-to-can soup that’s hearty and nourishing.
Soup is the ultimate comfort food, and this Butternut Squash and White Bean Soup delivers both heartiness and warmth. Creamy cannellini beans and sweet roasted squash form a balanced base, while tomatoes add brightness and acidity to round the flavors.
This canning recipe follows classic hot-pack pressure-canning methods and gives you a pantry-friendly meal. It’s similar to a pureed butternut squash soup but more substantial thanks to the beans and vegetables.
Ingredients for Butternut Squash and White Bean Soup
This recipe is adapted from Pressure Canning for Beginners and Beyond by Angi Schneider and makes four quarts or eight pints. The ingredients are straightforward and easy to source.
- 2 lbs (907 g) butternut squash, peeled, seeded, cut into 1-inch (2.5 cm) cubes
- ¾ lb (339 g) dried cannellini beans, presoaked
- 2 tbsp (30 ml) olive oil
- 2 cups (320 g) chopped yellow onion
- 1 cup (128 g) diced carrots
- 6 cups (1.4 L) chicken or vegetable broth
- 5 cups (1.3 kg) peeled, crushed tomatoes (fresh or canned)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) apple cider vinegar (optional, for flavor)
- 1 tbsp (18 g) non-iodized salt
- 1 tsp dried thyme
You’ll need roughly 3 lbs (1.4 kg) whole butternut squash and about ¾ lb (340 g) unprepared onions to yield the amounts above. Yellow or white onions work best for a mild flavor; other winter squashes like acorn or hubbard can be substituted. If you omit tomatoes, add more broth to maintain the proper liquid level in jars.
Soak the beans overnight for best results. If you’re short on time, use the quick-soak method: bring beans to a boil for 2 minutes, remove from heat, and let soak one hour in the hot water before draining.
Canning Butternut Squash and White Bean Soup
Prepare your pressure canner, jars, and lids. You will need eight 1-pint jars or four 1-quart jars. Follow the canner manufacturer’s instructions for water level—typically a few inches (about 8 cm)—and keep jars warm in the canner over low heat. For this hot-pack recipe, heat the canner water to about 180°F (82°C).
For deeper flavor, toss the squash cubes with olive oil and broil them until browned, about 3–5 minutes. Watch carefully to avoid burning; browning enhances the soup without fully cooking the squash. This step is optional but recommended.
Drain the presoaked beans, place them in a large stockpot, cover with fresh water, bring to a boil briefly, then drain. Return the beans to the stockpot and add the roasted squash, onions, carrots, broth, tomatoes, garlic, vinegar (if using), salt, and thyme. Bring the mixture to a boil over high heat, then reduce to a gentle boil for about five minutes. The beans and squash will finish cooking inside the jars during processing, so avoid overcooking on the stovetop.
Remove the stockpot from heat and ladle the soup into hot jars, distributing solids evenly. Use a bubble removal tool or a nonmetallic spatula to remove air bubbles and check for about 1 inch (2.5 cm) headspace. If you’re short on liquid, top jars with boiling water or hot broth. Wipe jar rims with a clean damp cloth, apply lids and bands, and load jars into the pressure canner.
Process jars at 10 psi for 75 minutes for pint jars and 90 minutes for quart jars. Adjust pressure for your altitude or follow your canner manufacturer’s recommendations. When processing is complete, turn off heat and allow the canner to depressurize naturally, then remove jars and let cool undisturbed for 12 hours before storing.
Altitude Adjustments for Canning Soup
Processing times remain the same at higher altitudes, but required pressures change. Use these adjustments as a guideline and always follow your canner manufacturer’s instructions.
For dial-gauge pressure canners:
- 0–2,000 ft: 11 lbs pressure
- 2,001–4,000 ft: 12 lbs pressure
- 4,001–6,000 ft: 13 lbs pressure
- 6,001–8,000 ft: 14 lbs pressure
For weighted-gauge pressure canners:
- 0–1,000 ft: 10 lbs pressure
- Above 1,000 ft: 15 lbs pressure
Serving Butternut Squash and White Bean Soup
This soup stands on its own as a satisfying meal. Serve it hot with crusty bread, crackers, or a crisp green salad. It reheats well on the stovetop or in the microwave for quick weeknight meals.
Optional finishing touches: stir in 1/4 cup (60 ml) heavy cream for richness, or top bowls with chopped green onions or chives and freshly grated cheese. These small additions add depth and visual appeal but aren’t required.
Canning White bean Soup with Butternut Squash
Ingredients
- 2 lbs butternut squash, peeled, cubed, and de-seeded, cut into 1-inch or 2.5 cm cubes
- ¾ lbs dried cannellini beans, presoaked
- 2 tbsp olive oil
- 2 cups onions, diced
- 1 cup carrots, peeled and diced
- 6 cups broth, chicken or vegetable
- 5 cups tomatoes, peeled and crushed, fresh or canned
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp canning salt
- 1 tsp dried thyme
Instructions
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Prepare the pressure canner, jars, and lids. Keep jars warm in the canner with a few inches of water heated to about 180°F (82°C).
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Preheat the oven to broil, toss squash cubes with oil, and spread on a baking sheet.
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Broil the squash until browned, about 3–5 minutes, taking care not to burn or fully cook the cubes.
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Drain soaked beans, place them in a large stockpot, cover with fresh water, bring to a boil briefly, then drain.
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Return beans to the pot and add roasted squash, onions, carrots, broth, tomatoes, vinegar (if using), salt, thyme, and garlic.
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Bring to a boil over high heat, then reduce to a gentle boil for about five minutes. Do not overcook—items will finish cooking in the jars.
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Remove from heat and ladle the soup into hot jars, leaving 1 inch (2.5 cm) headspace and removing air bubbles.
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Top with boiling water or hot broth if needed, wipe rims clean, apply lids and bands, and load jars into the canner.
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Process at 10 lbs pressure: 75 minutes for pints, 90 minutes for quarts. Adjust pressure for altitude or canner instructions.
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When processing finishes, allow the canner to depressurize naturally, remove jars, and cool undisturbed for 12 hours before storing.
Notes
- ¼ cup (60 ml) heavy cream
- Chopped green onions or chives
Altitude Adjustments for Canning Soup
Processing times stay the same at higher altitudes, but required pressures change. Use the chart below as a guide and follow your canner’s manual.
For dial gauge pressure canners:
- 0–2,000 ft: 11 lbs pressure
- 2,001–4,000 ft: 12 lbs pressure
- 4,001–6,000 ft: 13 lbs pressure
- 6,001–8,000 ft: 14 lbs pressure
For weighted gauge pressure canners:
- 0–1,000 ft: 10 lbs pressure
- Above 1,000 ft: 15 lbs pressure
Nutrition
Nutrition information is an approximation and should be used as a guideline only.
Soup Canning Recipes
If you enjoy canning soups, consider adding these to your pantry rotation:
- Sausage, Potato, and Kale Soup
- Carrot Soup
- Split Pea Soup
- Chicken Soup
