White bean soup and butternut squash combine beautifully in this straightforward canning recipe.
Soup is the ultimate comfort food. This Butternut Squash and White Bean Soup is hearty, nourishing, and ideal for home canning.
Creamy cannellini beans and sweet butternut squash create a rich, satisfying texture, while tomatoes add a bright acidity that balances the dish. This recipe adapts well for canning and yields a pantry-ready soup with classic, comforting flavors.
Ingredients for Butternut Squash and White Bean Soup
This canning recipe is adapted from a reliable pressure-canning source and is built around simple, fresh ingredients. The amounts shown make approximately eight pints or four quarts.
- 2 lbs (907 g) peeled, cubed, deseeded butternut squash (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 and 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 will need about 3 lbs (1.4 kg) whole butternut squash and roughly ¾ lb (340 g) unprepared onions to yield the amounts above. Yellow or white onions are recommended for a mild flavor. Other winter squash varieties—such as acorn or hubbard—can be substituted if preferred. If you omit tomatoes, add extra broth to reach the proper jar headspace.
Soak the dried beans ahead of time using an overnight soak. If you forget, use the quick-soak method: boil beans for 2 minutes, remove from heat, let stand one hour in the hot water, then drain and proceed.
Canning Butternut Squash and White Bean Soup
Begin by preparing your pressure canner, jars, and lids. You will need eight 1-pint jars or four 1-quart jars. Add a few inches (about 8 cm) of water to the canner following the manufacturer’s instructions. Place the jars in the canner over low heat to keep them hot. For this hot-pack recipe, heat the canner water to about 180°F (82°C).
For deeper flavor, toss the squash cubes with the olive oil and broil them on a baking sheet until browned, about three to five minutes. Take care not to overcook them—browning is meant to add flavor, not soften them completely. Roasting is optional but recommended.
Drain the soaked beans and 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 (or raw) squash, onions, carrots, broth, crushed tomatoes, garlic, vinegar, salt, and thyme. Bring the mixture to a vigorous boil, then reduce to a gentle boil for about five minutes. The squash and beans will finish cooking inside the jars during processing—do not overcook on the stovetop.
Remove the stockpot from heat. Ladle the soup into hot jars, distributing solids evenly and leaving about 1 inch (2.5 cm) of headspace. Remove air bubbles and top off with boiling water or hot broth if necessary. Wipe jar rims with a clean damp cloth, apply lids and bands, and load the jars into the pressure canner.
Process at 10 lbs pressure for 75 minutes for 1-pint jars and 90 minutes for 1-quart jars. Adjust pressure for altitude or according to your canner manufacturer’s instructions. When processing is complete, turn off the heat and allow the canner to depressurize naturally. Remove jars and let them cool undisturbed for 12 hours before storing.
Altitude Adjustments for Canning Soup
With pressure canning, processing times remain the same at different altitudes, but required pressures change. Use the following guidelines or follow your canner manufacturer’s recommendations:
For dial gauge pressure canners:
- 0 to 2,000 feet – 11 lbs pressure
- 2,001 to 4,000 feet – 12 lbs pressure
- 4,001 to 6,000 feet – 13 lbs pressure
- 6,001 to 8,000 feet – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
Serving Butternut Squash and White Bean Soup
This soup works well on its own as a complete meal. Serve it with crusty bread, crackers, or a simple salad for a fuller spread. Reheat gently on the stovetop or in the microwave.
Optional finishing touches brighten the bowl: stir in 1/4 cup (60 ml) heavy cream for richness, or sprinkle chopped green onions or chives for freshness. Grated cheese is another pleasant topping if you prefer.
Canning White bean Soup with Butternut Squash
Rate
Ingredients
- 2 lbs butternut squash, peeled, cubed, and de-seeded, 1-inch 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 pressure canner, jars, and lids. Keep jars hot in the canner with a few inches (≈8 cm) of water heated to about 180°F (82°C). You will need eight 1-pint jars or four 1-quart jars.
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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 five minutes, taking care not to overcook.
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Drain soaked beans. Place in a large stockpot, cover with fresh water, bring to a boil briefly, then drain.
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Return beans to the stockpot. Add roasted squash, onions, carrots, broth, tomatoes, vinegar, thyme, salt, and garlic.
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Bring to a boil over high heat, then reduce to a gentle boil for about five minutes. Remove from heat; do not fully cook the squash and beans on the stovetop.
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Ladle soup into hot jars, distribute solids evenly, remove air bubbles, and leave 1 inch (2.5 cm) headspace.
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If needed, top off with boiling water or hot broth. Wipe rims, apply lids and bands, and place jars in the pressure canner.
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Process at 10 lbs pressure for 75 minutes (pints) or 90 minutes (quarts). Adjust pressure for altitude or follow your canner’s 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 remain the same at different altitudes; required pressure changes as listed above. Always follow your canner manufacturer’s guidance if it differs.
For dial gauge pressure canners:
- 0 to 2,000 feet – 11 lbs pressure
- 2,001 to 4,000 feet – 12 lbs pressure
- 4,001 to 6,000 feet – 13 lbs pressure
- 6,001 to 8,000 feet – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Soup Canning Recipes
If you enjoy this soup, try other pantry-friendly canning recipes such as Sausage, Potato, and Kale Soup; Carrot Soup; Split Pea Soup; or classic Chicken Soup.
