Shake off the cold with this heartwarming bowl o’ soup. Creamy white beans and a medley of oven roasted veggies make this dish oh-so-inviting while spinach and sweet basil add a touch of freshness. Yum!

Paigelet approved – licked the bowl clean, twice.

Makes 4 adult-sized portions

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1/2 a butternut squash, peeled, cored & diced
• 1 medium sweet potato, peeled & diced
• 2 carrots, chopped into rounds
• 1 apple, peeled, cored & diced
• 1 large whole clove garlic, peeled
• 1 yellow onion, chopped
• 4 cups veggie stock (preferably homemade)
• 1 x 14 oz can navy beans, drained & rinsed
• 2-3 handfuls fresh baby spinach, coarsely chopped
• 20 leaves fresh basil, coarsely chopped
• Salt & fresh cracked pepper to taste

Preparation

• Preheat the oven to 425 F. While oven is heating, prepare veggies for roasting. Toss butternut squash, sweet potato, carrots, apple and garlic in 1 tablespoon olive oil. Season with salt and pepper then spread into a single layer on 1-2 baking sheets. Place in the oven and bake 30 minutes, tossing veggies half way through.
• While veggies are roasting, saute onion in remaining tablespoon of olive oil until soft and translucent, about 8 minutes. Add veggie stock, beans and roasted veggies once they’re done. Bring to a boil then reduce to a simmer; let simmer 15-20 minutes so that the flavours can meld.
• Turn off the stove top and use an immersion blender to cream the soup. While soup is still piping hot, stir in the chopped spinach and basil. Allow to cool slightly then season with salt and pepper and serve.

The ingredients list for this soup is simple and the flavours delicate; in fact, it’s even more delicious the second or third day. You can up the flavour ante by adding cauliflower and turnip to your assortment of roasted veggies. If I had those guys on hand, I so would have! Just be sure to add a bit more veggie stock to smooth things out; 1/2 cup oughta do it. As is, this soup is mighty nutritious. Navy beans are high in fiber, iron, folate and thiamine. Spinach providea ample vitamins A and C while also contributing to your iron and folate intake. Let’s not forget orange colored powerhouses like butternut squash, sweet potato and carrots! They also have you covered for vitamins A, C and B-6. To complete this meal, serve with your favorite wholegrain bread, pita or pasta. This soup freezes exceptionally well – with or without the greens.