Roasted butternut squash soup

Lissa This luscious soup has earthy tones of sage and white beans. It’s guaranteed to make any tummy warm and yummy. Soups Butternut squash recipe, Healthy soup ideas, Simple soup, satisfying soups for the soul European Print Recipe

: makes 1 large to of soup, serve how you see fit!

Nutrition facts: 200 calories 20 grams fat

Ingredients

1½ pounds butternut squash, peeled and cubed
8 cloves garlic, chopped
a swirl of olive oil
1 onion, peeled and roughly chopped
3 celery sticks, roughly chopped
about 1 quart chicken stock
2 cups cooked cannellini beans or white beans, if desired
1 handful sage, chopped

Instructions

Preheat oven to 375°F

Toss the butternut squash in a bowl, add the shopped garlic, a few turns with olive oil and pop onto a Silpat-lined baking sheet. Season with salt and pepper and and pop it in the oven. Cook until nice and soft (about35-40 minutes), at which point your kitchen will smell great.

Sweat the onion and celery in a large soup pot until soft, about 10 minutes. Add the cooked squash and cover with the chicken stock, plus about an inch. Heat through.

Blend carefully in batches, adding salt, pepper and sage as you do.

Transfer back to the pot and add the cannellini beans and sage. Season generously with salt and pepper, and bring up to a serving temperature, over low heat.

Roasted butternut squash soup

Roasted butternut squash soup

Ingredients

1½ pounds butternut squash, peeled and cubed 8 cloves garlic, chopped a swirl of olive oil 1 onion, peeled and roughly chopped 3 celery sticks, roughly chopped about 1 quart chicken stock 2 cups cooked cannellini beans or white beans, if desired 1 handful sage, chopped

Instructions

Sweat the onion and celery in a large soup pot until soft, about 10 minutes. Add the cooked squash and cover with the chicken stock, plus about an inch. Heat through.

Blend carefully in batches, adding salt, pepper and sage as you do.

Transfer back to the pot and add the cannellini beans and sage. Season generously with salt and pepper, and bring up to a serving temperature, over low heat.

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1½ pounds butternut squash, peeled and cubed
8 cloves garlic, chopped
a swirl of olive oil
1 onion, peeled and roughly chopped
3 celery sticks, roughly chopped
about 1 quart chicken stock
2 cups cooked cannellini beans or white beans, if desired
1 handful sage, chopped