Serves 5

✅Ingredients:

• 1 (3-pound) butternut squash

• 1 large head garlic, top trimmed about 1/4-inch to expose the cloves

• 1 large yellow onion, cut into large equal-sized wedges

• 1 sprig fresh sage leaves with about 5 large leaves (optional)

• 1 medium sprig rosemary (optional)

• Generous drizzle of olive oil plus more as needed

• 1 (15-ounce) can butterbeans or white beans, drained and rinsed

• 1 ½ inch knob ginger, peeled

• 4 cups vegetable broth plus more as needed

• Salt & freshly ground black pepper

(Feel free to add coconut milk, blended cashews or oat milk if you like it creamier.)

• ✅Preheat oven to 425ºF.

• ✅Trim the top and bottom of the squash. Slice down the middle lengthwise to make two equal halves. Scoop out the seeds.

• ✅Place the squash, garlic, onion, sage, and rosemary onto one or two large baking sheets and drizzle with olive oil. Add salt to taste. Rub the vegetables and herbs with the oil until evenly coated. Place the squash flesh side down and roast on the middle rack for about 35 minutes, or until the squash flesh meets no resistance when inserted with a small knife. Remove the sage and rosemary beforehand if it starts to burn.

• ✅Set aside until cool enough to handle. Then peel the skin off the squash with your hands or a vegetable peeler. Break the squash flesh into smaller chunks and place them into a large saucepan or blender. 🙏🏼Squeeze the cloves from the garlic directly into the saucepan or blender. Add the onion, leaves from the herbs, butter beans, ginger, and vegetable broth. Blend the ingredients using an immersion blender or a high-speed blender until smooth, adding more broth as desired.

• ✅Season with salt and pepper.