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Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is VERY fork tender. Set aside to cool for 10 minutes before peeling off the skin.
In a large soup pot or dutch oven, heat olive oil over medium heat; add in diced onion and saute for 6-8 minutes or until onion is translucent. Next add in garlic and saute for a minute longer or until fragrant.
Transfer onion and garlic mixture to a large high powered blender, adding in the white beans and half of the broth. Blend until smooth.
Next add the flesh of the roasted butternut squash and remaining broth to the blender, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat. (Alternatively you could use an immersion blender to do all of this -- totally up to you!)
Stir in coconut milk until the desired consistency of the soup is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes to bring the flavors together. Serves Pour into bowl and drizzle a little extra coconut milk on top with a spoon. If you're feeling fancy you can garnish it with pomegranate seeds or crispy roasted chickpeas. Up to you!