Directions
Servings: 6
Total time: 1 hr
Ingredients
- 1 medium butternut squash
- 2 medium onions, halved
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 4 to 6 garlic cloves, peeled
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (540 mL) white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
For the mushroom topping
- 2 cups cremini or other mushrooms, sliced
- 1 tsp olive oil
- ¼ tsp black pepper
Optional warming spices
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
Directions
- Preheat oven to 425°F (220°C).
- Cut the butternut squash in half lengthwise and remove the seeds.
- Rub the cut side of the squash with olive oil and season with rosemary, salt, and pepper. If using, sprinkle with cinnamon, ginger, and nutmeg. Place the garlic cloves in the seed cavity of each squash half.
- Rub the onion halves lightly with oil and season with salt and pepper. Place on the baking sheet alongside the squash.
- Place the squash cut-side down (skin-side up) on the baking sheet.
- Roast for 40 to 45 minutes, or until the squash is very tender.
- While the vegetables roast, sauté or roast the mushrooms until golden brown and tender.
- Scoop the roasted squash flesh into a blender. Add the roasted onions, garlic cloves, white beans, and vegetable broth. Blend until smooth and creamy.
- Transfer to a pot and heat gently until warmed through. Adjust consistency with additional broth if desired.
- Serve topped with cooked mushrooms.
