Savory Canning Squash Soup with Beans in 6 Simple Steps

When fall rolls around and my kitchen counter is piled high with butternut squash from the garden, I know it’s time to make my favorite Canning Squash Soup with Beans. There’s something magical about preserving summer’s bounty to enjoy all year long – opening a jar of this golden soup in January feels like uncovering buried treasure! This recipe turns simple ingredients into a rich, velvety soup that’s both comforting and packed with nutrition. The beans add protein to make it a complete meal, and the canned jars stack beautifully in my pantry for those nights when I need dinner in a hurry. Trust me, once you taste this soup, you’ll want to can enough to last through every season!

Why You’ll Love This Canning Squash Soup with Beans

Oh, where do I even start? This soup checks all the boxes:

• Effortless comfort: Just sauté, simmer, blend – boom! Done.
• Nutrition powerhouse: Squash gives you vitamin A for days, while those beans pack protein.
• Pantry lifesaver: Canned jars mean instant cozy meals whenever cravings strike.
• Vegetarian dream: Hearty enough to satisfy meat-lovers too!
• Freezer-friendly: Too impatient for canning? It freezes beautifully!

Believe me, your future self will thank you when you’re too tired to cook but still want homemade goodness.

Ingredients for Canning Squash Soup with Beans

Here’s what you’ll need to make this soul-warming soup – and trust me, every ingredient plays a special role:

• 4 cups butternut squash – peeled, seeded, and cubed (about 1 medium squash)
• 1 cup dried white beans – soaked overnight (don’t skip this – it makes them tender!)
• 1 onion – diced nice and fine
• 2 cloves garlic – minced (or more if you’re like me and love garlic!)
• 4 cups vegetable broth – homemade if you’ve got it
• 1 tsp salt – plus more to taste
• 1/2 tsp black pepper – freshly ground if possible
• 1 tsp dried thyme – rub it between your fingers to wake up the flavor
• 1 tbsp olive oil – for sautéing all that goodness

See? Simple, wholesome ingredients that come together to make something magical. Now let’s get cooking!

Equipment Needed for Canning Squash Soup with Beans

Let me tell you – having the right tools makes all the difference when you’re tackling this recipe! Here’s what you’ll need:

• Large pot – at least 6 quarts to hold all that squashy goodness (a Dutch oven works great)
• Immersion blender – my favorite lazy cook’s tool for smooth soups (but you can use a regular blender in batches if needed)
• Pressure canner – this isn’t optional, friends! Water bath canning won’t cut it for low-acid foods like squash and beans
• Sterilized jars – I prefer wide-mouth pints for easy filling
• Basic canning tools – funnel, ladle, jar lifter, and bubble popper (a chopstick works in a pinch!)

That’s it! Nothing fancy – just solid kitchen essentials that’ll help you create and preserve this soup like a pro.

How to Make Canning Squash Soup with Beans

Alright, let’s dive into making this beautiful, shelf-stable soup! I promise it’s easier than it looks, especially when you take it step by step. Here’s exactly how I do it:

1. Sauté the aromatics first: Heat that olive oil in your big pot over medium heat. Toss in the diced onion and minced garlic – oh, that smell is heavenly! Cook them for about 3-4 minutes until they’re soft and fragrant, stirring occasionally so they don’t burn.
2. Add the main ingredients: Now throw in your prepared squash cubes, soaked beans (drained and rinsed!), vegetable broth, salt, pepper, and thyme. Give it all a good stir to combine. This is when I always take a whiff – already smells like comfort in a pot!
3. Simmer to perfection: Bring the mixture to a rolling boil, then reduce the heat to low. Let it bubble gently, uncovered, for about 45 minutes. You’ll know it’s ready when the squash is fork-tender and the beans are completely soft.
4. Blend it up: Here comes the fun part! Use your immersion blender to purée everything until silky smooth. No immersion blender? Carefully transfer batches to a regular blender (don’t fill more than halfway and hold the lid down with a towel!).
5. Prep for canning: While the soup is still piping hot, ladle it into sterilized jars, leaving 1-inch headspace. Wipe the rims clean with a damp cloth – this helps get a good seal. Screw on the lids fingertip-tight.
6. Process safely: Place jars in your pressure canner with 2-3 inches of water. Process pints for 75 minutes at 10 psi (adjust for altitude if needed). Let the pressure drop naturally before opening the canner.

And that’s it! The most satisfying part is hearing those lids “pop” as they seal. Now you’ve got homemade, nutritious soup ready whenever you need it!

Tips for Perfect Canning Squash Soup with Beans

After making this soup more times than I can count, I’ve picked up some tricks that’ll save you from learning the hard way:

• Taste before you can! Seasoning dulls slightly during canning, so add an extra pinch of salt if needed.
• Headspace matters – too little and it’ll spill during processing; too much and you risk seal failures.
• Check those seals the next day – lids should be concave with no give when pressed.
• Bubble patrol! Run a chopstick around the jar edges to release trapped air pockets.
• Label everything with dates – even though this soup disappears fast in my house!

Follow these simple tips, and you’ll have perfect jars every single time!

Variations for Canning Squash Soup with Beans

Oh, the fun part – making this recipe your own! Here are my favorite tested twists:

• Swap the squash: Kabocha or acorn work beautifully if you can’t find butternut (just peel them well!).
• Bean bonanza: Navy beans are classic, but I’ve had great results with cannellini or even chickpeas!
• Herb variations: Out of thyme? Sage or rosemary add wonderful earthy notes.
• Spice it up: A pinch of cayenne or smoked paprika gives it a nice little kick.

The best part? All these versions can just as well – just stick to the same processing time!

Serving Suggestions for Canning Squash Soup with Beans

Oh, how I love opening a jar of this soup on a chilly evening! My absolute favorite way to serve it is with a big hunk of crusty sourdough – perfect for dunking. A sprinkle of fresh thyme or parsley brightens it right up, and if I’m feeling fancy, a simple arugula salad with lemon dressing makes it a complete meal. Trust me, the combo is *chef’s kiss* perfection!

Storing and Reheating Canning Squash Soup with Beans

Here’s the beautiful thing about canned goods – they practically take care of themselves! Your sealed jars will keep perfectly in a cool, dark pantry for a full year (if they last that long in your house!). Once opened, store in the fridge and use within 4 days. To reheat, simply pour into a pot and warm gently over medium heat – no need to thaw since it’s already cooked. Oh, and always check your seals before using – if a lid pops up or leaks, toss it to be safe. That’s the joy of canning – ready-to-eat comfort whenever you need it!

Nutritional Information for Canning Squash Soup with Beans

Now, I’m no nutritionist, but I can tell you this soup packs a serious healthy punch! Remember: These numbers are estimates and might dance around a bit depending on your exact ingredients. But here’s the scoop per generous 1-cup serving:

• 180 calories – cozy comfort without the guilt
• 7g protein – thanks to those mighty beans!
• 8g fiber – keeps you full and happy
• Only 3g fat – and it’s the good kind from olive oil

Honestly? It’s like getting a hug from the inside out – warm, nourishing, and downright good for you!

FAQs About Canning Squash Soup with Beans

Can I freeze this soup instead of canning?
Absolutely! While I adore the convenience of canned jars, freezing works beautifully too. Just cool completely, leave 1-inch headspace in freezer-safe containers, and it’ll keep for 3 months. Thaw overnight in the fridge before reheating.

How long does canned squash soup last?
Properly processed jars stay good for 1 year in a cool, dark place. Once opened, refrigerate and use within 4 days. Always check seals before using – if the lid pops or leaks, toss it to be safe.

Can I use canned beans instead of dried?
You can, but I prefer dried beans for texture. If using canned, reduce simmer time to 20 minutes (since beans are already cooked) and add them at the end. Just remember – the canning process time stays the same!

Why pressure canning instead of water bath?
Safety first! Low-acid foods like squash and beans require the higher temps only pressure canning provides. Water bath canning won’t kill potential botulism spores – not worth the risk!

My soup separated after canning – is it safe?
Totally normal! Just give the jar a good shake before opening. The ingredients sometimes settle during storage, but it’s perfectly safe to eat as long as the seal held.

Share Your Experience

Did you make this soup? I’d love to hear how it turned out! Drop a comment below or tag me on social media – let’s swap canning stories and celebrate those perfect jar pops together! You can also find more great recipes and tips on Pinterest.

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