Butternut squash soup is a wonderful dish for Fall, but dealing with the awkward 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.
- 16 ounces cubed butternut squash
- 1 yellow onion, quartered
- 2 tablespoon olive oil, divided
- 2 small carrots, diced
- 2 cloves of garlic, chopped
- 1 (14.5 ounce) can diced tomatoes, plus juices
- 32 ounces vegetable stock
- 1 (15.5) can cannellini beans
- 1/2 tablespoon fresh sage, chopped
- Thyme leaves from 3 sprigs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons heavy cream
- Preheat oven to 425 degrees
- Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
- About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
- Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar – don’t skip this! The vinegar adds a nice acidic brightness to the soup – and then add the heavy cream.
- Makes approximately 6 one cup servings.
- Category: Soups & Stews