Squash and Bean Soup

Check out this awesome fall soup! 

Roasted Squash and White Bean Soup ala Mama Pea

Ingredients

• 1 medium onion, cut in half
• 2 c. roasted winter squash (acorn, butternut, pumpkin, etc.)
• 3 c. organic vegetable broth
• One 15 oz. can white beans (Cannelini, Great Northern, I used sauteed chick peas), drained and rinsed
• 1 clove garlic, minced
• 1 t. curry powder
• salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Prepare onion and squash for roasting by cutting and seeding squash and peeling onion and placing it cut side down on a baking sheet sprayed with cooking spray.
• Roast for 40-50 minutes, until onion is starting to brown and squash is starting to caramelize.
• Scrape the squash into a blender, along with the onion and remaining ingredients.
• Blend until smooth.
• Transfer soup to a large pot and heat through over medium high heat.

MMM! Great for fall and delicious!

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