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Butternut Squash with White Bean Soup

Jess Dang
  • 60 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash

2 cloves

Garlic

1

Onion, medium to large

2

Sage, leaves

2

Thyme, sprigs

1 14.5 ounce can

White beans

1 qt

Broth

1

Maple syrup

1/4 tsp

Nutmeg

1 tbsp

Olive oil

1

Creme fraiche or sour cream