A staple during winter, I add beans to increase the fibre and creaminess of the soup. Roasting also saves from peeling and intensifies the flavour.
1 butternut squash
¼ tsp ground cinnamon
Salt, olive oil
1 cup white (cannellini) beans
½ cup onion, diced
½ cup carrots, medium diced
¼ cup celery, diced
4 garlic cloves
2 springs, fresh thyme
3 sage leaves
1 inch piece of ginger
1-2 tbsp olive oil
4 cups hot water
Salt, white pepper to taste
cream (optional, for presentation)
Preheat oven to 425°F. Cut squash in half lengthwise and coat with cinnamon, salt and olive oil. Place cut side down on a non-stick baking sheet, or parchment lined baking sheet and roast along with the garlic cloves for approximately 45 minutes or until squash is tender. Let cool slightly before removing the inside with a spoon. This step can be done as a make ahead.
In a large stock pot, heat olive oil and sauté onion, celery and carrots. Add a pinch of salt and cook over medium-low heat until onion is translucent. Add ginger, thyme and sage and continue cooking for 5 more minutes. You can also place these three ingredients in a cheesecloth or sachet for easy removal later.
Add beans and a little more salt and cook for a few minutes before adding the water. Bring to a boil then reduce heat and simmer for 20-25 minutes. Add the squash and cook for 10 more minutes. Remove the ginger, thyme and sage and blend soup until smooth.
For serving presentation, drizzle cream over the soup and garnish with sage.
Note: You can use vegetable stock instead of water.