Creamy Butternut Squash and White Bean Soup

• Vegetarian
• Gluten free

• Produce

  • 1 (15.5 can cannellini beans
  • 16 oz Butternut squash
  • 2 Carrots, small
  • 2 cloves Garlic
  • 1/2 tbsp Sage, fresh
  • 3 sprigs Thyme leaves from
  • 1 (14.5 ounce can Tomatoes
  • 1 Yellow onion

• Canned Goods

  • 32 oz Vegetable stock

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Heavy cream

Found on girlgonegourmet.com

Description

Ingredients

• 16 ounces cubed butternut squash
• 1 yellow onion, quartered
• 2 tablespoon olive oil, divided
• 2 small carrots, diced
• 2 cloves of garlic, chopped
• 1 (14.5 ounce) can diced tomatoes, plus juices
• 32 ounces vegetable stock
• 1 (15.5) can cannellini beans
• 1/2 tablespoon fresh sage, chopped
• Thyme leaves from 3 sprigs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon apple cider vinegar
• 2 tablespoons heavy cream

Directions

• Preheat oven to 425 degrees
• Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees 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 cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
• Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar - dont skip this! The vinegar adds a nice acidic brightness to the soup - and then add the heavy cream.
• Makes approximately 6 one cup servings.