1 butternut squash (about 2 pounds), halved vertically and seeded
1 teaspoon olive oil
1 white onion, diced
2 garlic cloves, minced
1 (15 oz) can white beans, rinsed and drained
2 1/2 cups vegetarian broth
1 cup unsweetened almond milk
Kosher salt and black pepper, to taste
1/8 teaspoon nutmeg
1 teaspoon chopped fresh sage, if desired


1.Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.
2.Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent.
3.Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.
4.Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat.
5.Stir in almond milk until the desired consistency is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes. Serves 4.

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