Ingredients
Directions
- 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.
- 2
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.
- 3
Saute 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.
- 4
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.
- 5
Divide the soup between bowls, top with some crispy sage and a pinch of pepper. Serve with bread and enjoy!
