Ingredients
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4 tbsp Olive Oil
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4 Garlic
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1 small Yellow Onion
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4 sprigs fresh Rosemary
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1 tsp Salt
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3 cups Water
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11⁄3 lb (600 g) diced Butternut Squash
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1 small Sweet Potato
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14.5 oz (425 g) can Cannellini Beans
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To Serve
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1 cup whole-milk Ricotta
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8 tbsp raw Pumpkin Seeds
Directions
This velvety butternut and sweet potato soup is studded with creamy white beans and topped with ricotta.
Steps
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1
Done
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In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the garlic, onion, rosemary, and salt. Sauté for 2 to 3 minutes, or until onion is translucent. |
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2
Done
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Add the butternut squash, sweet potato, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes. |
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3
Done
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Using a ladle or measuring cup, carefully transfer the soup to a large blender and blend until smooth. For a thinner consistency, add more water. Work in batches if necessary. |
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4
Done
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To assemble the meals, divide the beans evenly among 4 containers, then ladle the puréed soup over top. Before eating, top each serving with 1⁄4 cup ricotta and 2 tbsp pumpkin seeds. |
