Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (32 fl oz / 950ml)
  • 1 (15-ounce / 425g) can cannellini beans, rinsed and drained
  • 1 teaspoon dried sage (2g)
  • 1/2 teaspoon salt (3g), or to taste
  • 1/4 teaspoon black pepper (1g), or to taste
  • Optional: 1/4 cup heavy cream (60ml) or coconut milk for extra creaminess
  • Toasted pumpkin seeds (for garnish)
  • Fresh sage leaves (for garnish)
  • Drizzle of olive oil (for garnish)

Instructions:

  1. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven (400°F / 200°C) until tender and slightly caramelized (about 25-30 minutes).
  2. Heat olive oil in a large soup pot. Add onion, carrots, and celery and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  3. Add roasted butternut squash, vegetable broth, cannellini beans, sage, salt, and pepper to the pot. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
  4. Using an immersion blender (or transferring carefully to a regular blender), blend the soup until smooth.
  5. Stir in heavy cream or coconut milk (if using). Taste and adjust seasonings (salt, pepper) as needed.
  6. Ladle into bowls and garnish with toasted pumpkin seeds, fresh sage, and a drizzle of olive oil (optional). Serve hot the butternut squash white bean soup.