Creamy Butternut Squash and White Bean Soup with Crispy Sage

Ingredients

Quantities are for 4 servings.

• 2 lb Butternut squash, cubed
• 2 cans (15 oz) Cannellini beans, canned
• 1 each Yellow onion, diced
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1/2 cup Heavy cream
• 10 leaves Fresh sage leaves
• 2 tbsp Olive oil
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Parmesan cheese, grated (for serving)
• 1 small loaf Crusty bread, for serving

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat; cook onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add butternut squash, one can of beans, and vegetable broth. Bring to a boil, then simmer covered 15-18 minutes, until the squash is very tender.
3. Meanwhile, heat the remaining olive oil in a small skillet; fry sage leaves 30-60 seconds until crisp, then remove to a paper towel.
4. Blend the soup (with an immersion blender, or in batches in a regular blender) until smooth. Stir in the second can of beans, left whole for texture, and the heavy cream; season with nutmeg, salt, and pepper.
5. Simmer 5 more minutes to heat through.
6. Ladle into bowls, top with crispy sage and grated Parmesan; serve with crusty bread.