Broccoli Rabe, Butternut Squash, And White Bean Soup

• 2 cups cubed peeled butternut squash (3/4-inch)
• cooking spray
• 1 tablespoon olive oil, divided
• 8 ounces broccoli rabe, trimmed (rapini)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 4 1/2 cups chicken broth
• 1 (16 ounce) can cannellini beans or (16 ounce) can other white beans, rinsed and drained
• 1/4 teaspoon salt

1. Preheat oven to 450u0b0.
2. Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
3. Bake at 450u0b0 for 25 minutes or until lightly browned. Set aside.
4. Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
5. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
6. Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

butternut squash, cooking spray, olive oil, broccoli rabe, onion, garlic, chicken broth, cannellini beans, salt

Taken from www.food.com/recipe/broccoli-rabe-butternut-squash-and-white-bean-soup-273048 (may not work)