Print

Comforting Roasted Butternut Squash Soup

roasted butternut squash soup in white bowl

5 from 1 reviews

This comforting roasted butternut squash soup is creamy and filling thanks to the addition of white beans. It’s a perfect fall lunch or dinner that will keep you full with the right side. 

Scale

Ingredients

Instructions

  1. Preheat oven to 425 degrees. 
  2. Place cubed and peeled butternut squash and unpeeled garlic gloves on large baking sheet. Mix with about 2 tablespoons olive oil and season with salt and pepper to taste.
  3. Roast until slightly browned and very tender, about 45 minutes. Stir squash half way through to ensure even cooking. 
  4. About 5 minutes before the squash has finished roasting, heat remaining tablespoon of olive oil in a large, heavy-bottomed pot over medium-high flame. Add onion and sage leaves and cook until onion is tender, about 3 minutes. 
  5. Add white beans to pot and sauté for a couple minutes before turning off heat.
  6. Remove squash from oven and allow to cool slightly. Give the garlic cloves a slight squeeze to remove the peel, which should fall away easily. 
  7. If using an immersion blender, transfer squash and garlic cloves to pot and add broth. Blend mixture until smooth and creamy. If using a stand blender, transfer cooled mixture to blender and puree before returning to pot. 
  8. Heat mixture over a medium-high flame and add nutmeg, apple cider vinegar, and red-pepper flake, if using. Season with additional salt and pepper to taste.
  9. Transfer to bowls and drizzle with olive oil or garnish with pumpkin seeds, if desired.