Preheat the oven to 350 degrees F.
In a large bowl, whisk
together grapeseed oil
, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes
, tossing to coat. Put the coated vegetables on a sheet pan
, and roast
until the onions
are translucent, about 20 to 25 minutes.
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse
stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli
and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.
Cook's Note: For a thicker soup
, a cornstarch
and water mixture or a light roux
can be blended in to thicken the consistency.