A cozy and delicious winter dish combining butternut squash, butter beans, and fresh basil. Served with toasted sourdough, this dish is perfect for a warm, comforting meal.
1: Preheat oven to 375F.
2: Prepare the veggies: cube the butternut squash (with the peel, about 3/4 inch cubes), cut carrot(s) into 1/2 inch thick disks, halve the tomato, cut the onion into quarters, and cut the top off the head of garlic.
3: If using fresh peppers, cut in half and de-seed. If using roasted red peppers from a jar, skip this step.
4: To a lined baking sheet, add the butternut squash, tomato, carrots, onion, the head of garlic and seasonings. Add 1/2 tbsp of olive oil to the top of the head of garlic, then drizzle 1 tbsp of olive oil on the remaining veggies and toss with your hands to coat well.
5: Roast in the oven for 35 minutes, or until the butternut squash and carrots are tender when poked with a fork.
6: If using an immersion blender, transfer the roasted veggies to a pot (adding the roasted red pepper now, if using jarred peppers) and squeeze the garlic out of its peels. Add the vegetable stock, coconut milk and some fresh basil leaves, then blend until smooth and creamy (it should be relatively thick). If using a blender, blend together all of the veggies, liquids and basil leaves, then transfer to a pot on medium-low heat.
7: Drain and rinse 3 cans of butter beans. Add to the pot and mix well, removing from heat after a few minutes once warmed.
8: Serve with a drizzle of coconut milk and chopped basil leaves as garnish and enjoy!
