White Bean and Butternut Squash Soup
Ingredients:
- 16 oz. cubed butternut squash
- 1 yellow onion, peeled and quartered
- 2 tbsp. olive oil, divided
- 2 small carrots, diced
- 2 cloves of garlic, chopped
- 14 oz. can diced tomatoes, plus juice
- 32 oz. box vegetable stock
- 15.5 oz. can cannellini beans, drained
- 1/2 tbsp. fresh sage, chopped
- Thyme leaves from 3 sprigs
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tbsp. apple cider vinegar
- 2 tbsp. heavy cream
Directions:
- Preheat oven to 425 F.
- Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive oil. Spread them out evenly on a baking sheet. Roast the vegetables for 20 to 30 minutes at 425 F 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 cook, stirring occasionally, until it starts to soften, about 5 minutes. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes and the juice and vegetable stock. Stir well and then add the cannellini beans, sage and thyme leaves.
- Bring the soup to a simmer and let it all cook together for 15 to 20 minutes.
- Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or a stand blender.
- Stir in the apple cider vinegar, and then add the heavy cream.
