* 1 bulb of garlic * 2 tbsp olive oil plus more for roasting * 15 sage leaves * 1 medium yellow onion, diced * 1 chili pepper, thinly sliced (optional) * 1/2 tbsp fresh thyme * 1 tsp ground coriander * 2 lb butternut squash, peeled and cut into 1-inch cubes * 1, 15 oz can of cannellini beans, drained and rinsed * 4 cups vegetable broth * 1 tbsp yellow miso paste * Kosher salt as needed * White pepper to taste (optional)
**To Serve**
* Toasted Sourdough or Whole Wheat Bread
###Instructions
1. Preheat the oven to 425F. Cut 1/4 inch off the top of the garlic bulb and place on a sheet of foil. Drizzle the exposed garlic cloves with some oil and a pinch of salt. Wrap the bulb with the foil and place in the oven for 35-40 minutes or until the garlic has softened.
1. Place a large Dutch oven or pot over medium low heat then add the oil and allow to heat up. Once hot, add the sage and spread out over the bottom of the pan, allowing them to cook in the oil for 1 to 2 minutes to crisp up. Transfer the leaves to a paper towel lined plate.
1. Add the onions and pepper to the oil with a pinch of salt and sauté for 4-5 mins. Stir in the thyme and coriander to combine then add in the squash along with another pinch of salt.
1. Sauté the mixture for about 5 mins. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 mins. Remove the lid and stir well then place the lid back on for 5 mins or until the cubes have softened.
1. Add the beans and broth, then squeeze out the garlic from the bulb and add to the pot before giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for 20 mins, stirring occasionally.
1. Transfer 1 cup of the cooked soup with the vegetables and beans to a blender cup and add the miso. Blend together until completely smooth then pour it back into the pot. Remove the soup from heat and stir well to combine.
1. Divide the soup between bowls, top with some crispy sage and a pinch of pepper. Serve with bread and enjoy.
1 Comment
###Ingredients
* 1 bulb of garlic
* 2 tbsp olive oil plus more for roasting
* 15 sage leaves
* 1 medium yellow onion, diced
* 1 chili pepper, thinly sliced (optional)
* 1/2 tbsp fresh thyme
* 1 tsp ground coriander
* 2 lb butternut squash, peeled and cut into 1-inch cubes
* 1, 15 oz can of cannellini beans, drained and rinsed
* 4 cups vegetable broth
* 1 tbsp yellow miso paste
* Kosher salt as needed
* White pepper to taste (optional)
**To Serve**
* Toasted Sourdough or Whole Wheat Bread
###Instructions
1. Preheat the oven to 425F. Cut 1/4 inch off the top of the garlic bulb and place on a sheet of foil. Drizzle the exposed garlic cloves with some oil and a pinch of salt. Wrap the bulb with the foil and place in the oven for 35-40 minutes or until the garlic has softened.
1. Place a large Dutch oven or pot over medium low heat then add the oil and allow to heat up. Once hot, add the sage and spread out over the bottom of the pan, allowing them to cook in the oil for 1 to 2 minutes to crisp up. Transfer the leaves to a paper towel lined plate.
1. Add the onions and pepper to the oil with a pinch of salt and sauté for 4-5 mins. Stir in the thyme and coriander to combine then add in the squash along with another pinch of salt.
1. Sauté the mixture for about 5 mins. Add 1-2 tbsp of the vegetable broth then partially cover the pan with a lid and allow to cook undisturbed for about 5 mins. Remove the lid and stir well then place the lid back on for 5 mins or until the cubes have softened.
1. Add the beans and broth, then squeeze out the garlic from the bulb and add to the pot before giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a low simmer and cook for 20 mins, stirring occasionally.
1. Transfer 1 cup of the cooked soup with the vegetables and beans to a blender cup and add the miso. Blend together until completely smooth then pour it back into the pot. Remove the soup from heat and stir well to combine.
1. Divide the soup between bowls, top with some crispy sage and a pinch of pepper. Serve with bread and enjoy.
[Source](https://www.instagram.com/reel/DAb7su4P9fE/)