Dairy-Free Creamy White Bean, Corn & Squash Soup

I whipped up this soup one chilly January day and was surprised how well the flavours combined. Smoky and sweet with a hint of rosemary. And it packs a nutritional punch as well. 

Chock full of Calcium, Iron, Vitamin K, Vitamin A, Vitamin C, fiber and protein this soup will keep you going for hours on a cold day. 

There is no dairy in this soup, it achieves its creaminess from the pureed white beans. 


Here is the recipe! 


2 cups White (Cannellini) Beans
1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 cup celery, diced
½ Winter Squash, cubed (peel if desired)
2 cups water
1 Vegetable Bouillon Cube
½ cup frozen corn kernels
1 cup kale, chopped
2 tsp rosemary
5-7 dashes liquid smoke


In a large saucepan, heat olive oil over medium heat. Add onions, garlic & celery and cook until softened, about 5 minutes. Add in beans, water, winter squash, bouillon cube, rosemary & liquid smoke; cover and bring to a boil. Reduce heat and simmer covered for 5-10 minutes until squash is softened.

Add mixture in small batches to a food processor or blender. Puree until smooth. Leave about 1/2 cup of the cooked beans & squash to the side and add into pureed soup to add chunkiness. Add the corn kernels & chopped kale and serve with cracked pepper.

Makes 4 servings.