Butternut squash soup is a wonderful dish for fall, but dealing with the awkwardly shaped squash can be a little intimidating. Look for pre-cut squash in the produce section of your grocery store to save time! Roasting the pre-cut squash brings out a caramelized sweetness that pairs wonderfully with the other ingredients and the white beans add a creamy texture.
You can roast the butternut squash up to a day in advance and keep it in the refridgerator until you’re ready to make the soup.
If you want to freeze the soup, I recommend not adding the cream until you’re ready to serve it.
Keywords: butternut squash soup, white bean soup recipe,