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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (large or 2 medium, peeled, cubed and roasted)
- 15 oz. pumpkin puree
- 15 oz. beans (canellinni, optional)
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup white wine
- 2 Tbsp. extra virgin olive oil
- 4 cups vegetable broth
- 1 cup water
- 1/8 tsp. nutmeg
- 1 Tbsp. salt
- 1 tsp. pepper
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