Roasted Butternut Squash Soup with Crusty Bread

• 55 min total
• 20 min hands-on
• Serves 4
• 480 kcal
• 17 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 3 lb butternut squash, 1 medium, peeled, seeded and cut into 1-inch cubes
• 1 yellow onion, cut into wedges
• 2 carrots, cut into chunks
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ¼ cup pumpkin seeds
• 1 can cannellini beans (15 oz), drained and rinsed
• 4 cups vegetable broth
• 1 tbsp maple syrup
• 4 slices crusty bread
• salt
• black pepper

Method

1. Heat the oven to 425°F (220°C). On a large rimmed baking sheet, toss the squash, onion, carrots and garlic with the olive oil, smoked paprika, 1 tsp salt and ¼ tsp pepper and spread out in one layer.
2. Roast 30–35 minutes, stirring halfway, until the squash is soft and caramelized at the edges. For the last 5 minutes, toast the pumpkin seeds on a small tray in the oven until they pop and smell nutty.
3. Squeeze the garlic out of its skins into a large pot. Add the roasted vegetables, cannellini beans, vegetable broth and maple syrup and simmer over medium heat for 5 minutes.
4. Blend until very smooth with an immersion blender (or in batches in a blender, with the lid vented). Thin with a splash of water if needed and taste for salt and pepper.
5. Toast the crusty bread. Serve the soup topped with the pumpkin seeds, with the bread for dunking.

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