Italian-Inspired Vegetarian Roasted Butternut Squash Soup with Crispy Sage, Toasted Pumpkin Seeds, and a Rosemary Olive Oil Roll

Step into the cozy, aromatic world of Italian winter cuisine with this Roasted Butternut Squash & Cannellini Bean Soup, a dish that brings warmth, depth, and mindful nourishment to the table. Inspired by the rustic kitchens of Tuscany and Emilia-Romagna, the soup highlights mostly organic seasonal squash roasted to caramelized richness, coaxing out its natural sweetness and velvety flavor. Slow-sautéed onions, garlic, and a touch of thyme add aromatic depth, while a delicate swirl of olive oil finishes each bowl. Blended cannellini beans lend extra creaminess and plant-based protein, making the soup both hearty and nourishing. Crispy sage and toasted pumpkin seeds provide herbal notes and satisfying crunch, evoking the wholesome, comforting flavors of Italian winter tables.

This soup is as nutrient-forward as it is comforting: butternut squash provides beta-carotene and vitamin A for eye and skin health, olive oil contributes heart-healthy fats, blended cannellini beans and pumpkin seeds provide protein, magnesium, and zinc, while the crispy sage adds fragrance and subtle antioxidants. Every bite is both delicious and nourishing.

Accompanying the soup is a Rosemary Olive Oil Roll, inspired by traditional Italian breads, with a tender, airy crumb and a lightly crisp crust infused with fragrant rosemary and extra-virgin olive oil. Perfect for tearing and dipping, these rolls add warmth, texture, and a gentle herbal aroma. Together, the soup and rolls create a meal that is wholesome, satisfying, and full of layers of taste, texture, and Italian winter charm.

This combination celebrates the essence of Italian-inspired winter dining—aromatic, thoughtful, and deeply satisfying—offering a health-conscious, cozy experience that invites slow, mindful enjoyment.

I can’t wait to cook this for you!