Roasted Garlic Butternut Squash and White Bean Soup with Crispy Sage
Roasted Garlic Butternut Squash and White Bean Soup with Crispy Sage
Ingredients
For the Roasted Garlic
- 1 garlic, whole bulb, top 1/2 inch sliced off horizontally
- 1 tablespoon olive oil, for roasting
For the Soup
- 2 tablespoons olive oil, divided
- 1/4 cup fresh sage leaves, packed
- 1 yellow onion, finely diced
- 1 red chili, Fresno or similar, thinly sliced
- 1 teaspoon dried thyme
- 3 pounds butternut squash, peeled and 1-inch cubed
- 2 canned cannellini beans, 15-ounce each, rinsed and drained
- 6 cups vegetable broth
- 2 tablespoons white miso paste
For Serving
- 1 loaf crusty bread, for dipping
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place the prepared garlic bulb, cut-side up, on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic bulb and place it on a baking sheet. Roast for 35 to 45 minutes, or until the cloves are very soft and golden brown. Once roasted, remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 400
- 2
While the garlic roasts, prepare the remaining vegetables: peel and finely dice the yellow onion, thinly slice the red chili, and peel and cube the butternut squash into 1-inch pieces.
⏱️ 15 min
- 3
In a large pot or Dutch oven, heat 1 tablespoon of the divided olive oil over medium heat. Add the fresh sage leaves and cook for 2 to 3 minutes, stirring occasionally, until crispy. Remove the crispy sage leaves with a slotted spoon and set aside on a paper towel-lined plate to drain. This will be used for garnish.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced yellow onion and sliced red chili, and sauté for 5 to 7 minutes until the onion is softened and translucent. Stir in the dried thyme. Add the cubed butternut squash to the pot and cook for another 8 to 10 minutes, stirring occasionally, until the squash begins to soften slightly.
⏱️ 15 min
- 5
Squeeze the softened roasted garlic cloves out of their skins directly into the pot. Add the rinsed and drained cannellini beans and vegetable broth. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until the butternut squash is very tender.
⏱️ 25 min
- 6
Carefully remove about 2 cups of the soup from the pot and transfer it to a separate bowl or a blender. Stir in the white miso paste until dissolved. Using an immersion blender, blend this portion of the soup until completely smooth. Alternatively, transfer to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 7
Pour the blended, creamy soup mixture back into the pot with the remaining chunky soup. Stir well to combine. Taste and adjust seasoning if needed. Ladle the warm soup into bowls. Garnish each serving with the crispy sage leaves and a drizzle of fresh olive oil. Serve immediately with crusty bread for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Butternut Squash and White Bean Soup with Crispy Sage
Ingredients
For the Roasted Garlic
- 1 garlic, whole bulb, top 1/2 inch sliced off horizontally
- 1 tablespoon olive oil, for roasting
For the Soup
- 2 tablespoons olive oil, divided
- 1/4 cup fresh sage leaves, packed
- 1 yellow onion, finely diced
- 1 red chili, Fresno or similar, thinly sliced
- 1 teaspoon dried thyme
- 3 pounds butternut squash, peeled and 1-inch cubed
- 2 canned cannellini beans, 15-ounce each, rinsed and drained
- 6 cups vegetable broth
- 2 tablespoons white miso paste
For Serving
- 1 loaf crusty bread, for dipping
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place the prepared garlic bulb, cut-side up, on a small piece of aluminum foil. Drizzle with 1 tablespoon of olive oil. Wrap the foil tightly around the garlic bulb and place it on a baking sheet. Roast for 35 to 45 minutes, or until the cloves are very soft and golden brown. Once roasted, remove from oven and let cool slightly.
⏱️ 45 min•🌡️ 400 - 2
While the garlic roasts, prepare the remaining vegetables: peel and finely dice the yellow onion, thinly slice the red chili, and peel and cube the butternut squash into 1-inch pieces.
⏱️ 15 min - 3
In a large pot or Dutch oven, heat 1 tablespoon of the divided olive oil over medium heat. Add the fresh sage leaves and cook for 2 to 3 minutes, stirring occasionally, until crispy. Remove the crispy sage leaves with a slotted spoon and set aside on a paper towel-lined plate to drain. This will be used for garnish.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of olive oil to the pot. Add the diced yellow onion and sliced red chili, and sauté for 5 to 7 minutes until the onion is softened and translucent. Stir in the dried thyme. Add the cubed butternut squash to the pot and cook for another 8 to 10 minutes, stirring occasionally, until the squash begins to soften slightly.
⏱️ 15 min - 5
Squeeze the softened roasted garlic cloves out of their skins directly into the pot. Add the rinsed and drained cannellini beans and vegetable broth. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until the butternut squash is very tender.
⏱️ 25 min - 6
Carefully remove about 2 cups of the soup from the pot and transfer it to a separate bowl or a blender. Stir in the white miso paste until dissolved. Using an immersion blender, blend this portion of the soup until completely smooth. Alternatively, transfer to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 7
Pour the blended, creamy soup mixture back into the pot with the remaining chunky soup. Stir well to combine. Taste and adjust seasoning if needed. Ladle the warm soup into bowls. Garnish each serving with the crispy sage leaves and a drizzle of fresh olive oil. Serve immediately with crusty bread for dipping.
⏱️ 5 min