Soup is an interesting dish; it can be so many things at the same time. Appetizer or meal, thick or thin, vegan or meat based, cold or warm, clear or creamy etc. etc. This Squash Soup with White Beans is a thick vegan soup that is as satisfying as a meal and best eaten warm.
1/4onionor leek, chopped
1/2red bell pepperchopped
3cupsvegetable stockor chicken
Preheat an oven to 425 degrees F.
Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and bell pepper. Peel and squash the garlic.
Toss squash, onion, garlic and bell pepper with olive oil, salt and pepper, place on a baking sheet and roast in the oven until fork tender (approx. 20 minutes).
Once tender, transfer into a blender, add vegetable stock, half of the can of white beans, and cilantro. (Keep some bell pepper, and cilantro aside for garnish). Pulse until smooth. If you don't have a blender, transfer roasted vegetables to a pan and use an immersion blender.
Heat the soup and add the remaining white beans (keep a few aside for garnish). Taste and add salt and pepper if needed.
Divide over 2 bowls and garnish with white beans, red bell pepper and cilantro.