Sweet Potato, Squash Soup

My friend Jeanne shared this recipe which came from her daughter in-law.  I didn’t have cannellini beans so I substituted dried northern beans.  I love the combination of the sage, thyme and sweet potato, very delicious!


1 medium onion, chopped
1 medium sweet potato, peeled and cubed
2 cups butternut squash, peeled and cubed
2 - 3 cups low-sodium vegetable broth
1/2 teaspoon dried thyme
1 tablespoon fresh sage, chopped
1 - 16 oz. can cannellini beans, rinsed and drained
Salt and pepper to taste


*Note -Any winter squash may be used, and the amount may vary.  The amount of broth may vary also.  An easy way to peel the squash is to first pierce the squash and then microwave on the fresh vegetable setting for several minutes.  Remove from microwave and the skin is very easy to peel off.  Also if you are adding canned beans don’t add to broth until the sweet potato and squash are almost cooked.  If using dry beans, presoak and then add in with the squash and sweet potato so they can cook together.

Saute the onion in a stock pot until caramelized. 

Add the sweet potato, butternut squash, vegetable broth, thyme, sage, dried beans and salt & pepper.  Bring to a boil then reduce heat to low.  Cover and with lid slightly vented and cook for 2-21/2 hours until beans are thoroughly cooked.