6 cups vegetable stock or water (or mix of the two)
2 cups great northern beans
Preheat oven to 425F. Spread butternut squash cubes evenly on a sheet tray. Drizzle with 1 tbsp of the olive oil and ½ tsp each of salt and pepper. Roasted for 45 minutes or until cooked through and golden brown.
While the squash roasts, begin preparing the base of the soup. In a large dutch oven or stock pot, heat the remaining olive oil. Add in the onion, remaining salt and pepper and cook 4-6 minutes or until translucent.
Add in the minced garlic, cumin, smoked paprika and cayenne if using. Cook another 1-2 minutes until garlic and spices are fragrant.
Add in all of the vegetable stock or water. Use a wooden spoon to scrape up any browned stuck on bits off the bottom of the pot (this adds a lot of flavor). Add in the white beans.
Bring stock mixture to a boil. Cover and reduce heat to low and simmer for another 10-15 minutes or until squash is done.
Add in the roasted squash. Using an immersion blender, food process or stand-alone blender, puree all of the soup.
Taste and adjust for seasoning. Feel free to add more stock if you'd like a thinner soup consistency. Serve hot with an additional sprinkle of smoked paprika and cayenne.