Ingredients:

2 ½ lbs (approx. 4 cups) butternut squash seeded/cubed

2 TBSP Olive Oil

1 onion, diced

3 cloves garlic chopped

½ TBSP dried sage

1/3 tsp ground ginger

16 oz can cannellini (or great northern) beans, rinsed & drained

4 cups chicken stock

Salt/pepper

Preheat oven to 425- toss squash with 1 TBSP olive oil and 1 tsp each salt and pepper. Place on sheet pan and roast for 30 mins.

While squash is roasting heat 1 T olive oil in large pot, add onions and garlic, sprinkle with salt/pepper and sauté for 5-8 mins until soft (not browned). 

When squash is done roasting (soft enough to pierce with a fork), add to pot with chicken stock, sage, and ginger- bring to a boil. Reduce heat, simmer partially covered for 30 mins. Add white beans, partially cover again and simmer for additional 10 mins. Let cool slightly and puree using an immersion blender or traditional blender. Add more broth for thinner consistency- season with salt/pepper to taste if needed.

Enjoy!