Voila: a simple but hearty white bean and butternut squash soup. It's the perfect one-pot meal for a lazy night in and is oh so delicious.
Butternut Squash and White Bean Soup
Makes 2 quarts (1.9 L)
Dice onions and garlic. Heat olive oil in a pan and add the onions. Sautee until golden, about 5 minutes.
Add the garlic, sage leaves and bay leaf. Cook for 2 to 3 minutes.
Add butternut squash and broth. Cook at a simmer until squash is tender, about 20 minutes.
Add beans and continue to let simmer.Slice bread into hearty slices. Brush olive oil onto each side and toast in oven or on a grill pan with nice grill marks.
Serve soup with a slice of grilled bread for dipping.