Roasted Butternut Squash White Bean Soup
Ingredients
Instructions
Preheat oven to 400°F.
Cut and chop vegetables as noted in ingredient list.
In a medium bowl, toss the squash with 1 T olive oil to coat evenly. You can do this on the baking pan if desired. Arrange in a single layer on a parchment lined baking pan.
Roast for about 20-30 minutes or until tender.
In a large pot, heat 1 T olive oil over medium high heat.
Add in onion and minced garlic and heat until translucent and fragrant.
Add in carrots and celery and sauté for about 4-5 minutes.
Add in 3 1/2 c of broth, thyme, parsley, sea salt and pepper to taste and heat at a low boil until carrots and celery are tender, about 10-20 minutes.
When carrots are tender, add in squash.
Heat for another 5 minutes.
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Continue Reading at Lemonsandzest →Chef's Notes
Garnish with freshly baked whole grain croutons or even just sliced toasted bread, parsley or fresh thyme.
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Reviews from the Original Source
Excellent! The flavor is amazing. The only change I made was I added fresh baby spinach rather than kale a few minutes before it was finished. It was really delicious and enjoyed by the many men in my Family :) My husband said even without meat, It had plenty of filler and substance.
Absolutely delicious! Definitely adding this to our fall meals!
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