Broccoli Rabe, Butternut Squash, and White Bean Soup

Ingredients

• 8 ounces broccoli rabe trimmed (rapini)
• 2 cups butternut squash cubed peeled ()
• 16 ounce cannellini beans beans white rinsed drained canned
• 1  garlic clove minced
• 1 tablespoon olive oil divided
• 0.5 cup onion finely chopped
• 0.3 teaspoon salt 
• 4.5 cups rich turkey stock 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 45
2. Arrange squash in a single layer on a jelly roll pan coated with cooking spray.
3. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
4. Bake at 450 for 25 minutes or until lightly browned. Set aside.
5. Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
6. Heat 1 1/2 teaspoons oil in a large saucepan over medium heat.
7. Add onion and garlic; cook 5 minutes, stirring frequently.
8. Add squash, stock, and beans; cook 10 minutes.
9. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return pured mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.