Print

Savory Canning Squash Soup with Beans in 6 Simple Steps

Canning Squash Soup with Beans
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and nutritious squash soup with beans, perfect for canning and enjoying year-round.

Ingredients

Scale
  • 4 cups butternut squash, peeled and cubed
  • 1 cup dried white beans, soaked overnight
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until softened.
  3. Stir in squash, beans, broth, salt, pepper, and thyme.
  4. Bring to a boil, then reduce heat and simmer for 45 minutes.
  5. Blend soup until smooth using an immersion blender.
  6. Ladle hot soup into sterilized canning jars, leaving 1-inch headspace.
  7. Process jars in a pressure canner for 75 minutes at 10 psi.

Notes

  • Soak beans overnight to reduce cooking time.
  • Adjust seasoning before canning.
  • Use a pressure canner for safe preservation.

Nutrition

Find it online: https://cannedkitchen.com/canning-squash-soup-with-beans-recipe/