Broccoli Rabe, Butternut Squash, And Bean Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups cubed peeled butternut squash (3/4-inch)
• cooking spray
• 1 tablespoon olive oil, divided
• 8 ounces broccoli rabe, trimmed (rapini)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 4 1/2 cups chicken broth
• 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other beans, rinsed and drained
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 450°.
• 2 arrange squash in a single layer on a jelly roll pan coated with cooking spray. drizzle with 1 1/2 teaspoons oil; toss well to coat.
• 3 bake at 450° for 25 minutes or until lightly browned. set aside.
• 4 cut the broccoli rabe crosswise into thirds. cook broccoli rabe in boiling water 5 minutes; drain. set aside.
• 5 heat 1 1/2 teaspoons oil in a large saucepan over medium heat. add onion and garlic; cook 5 minutes, stirring frequently.
• 6 add squash, stock, and beans; cook 10 minutes. place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. return puréed mixture to pan; stir in broccoli rabe and salt. cook 5 minutes or until thoroughly heated.