Oil baking sheet with 1 tablespoon ghee. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat the remaining ghee in a heavy large pot over medium-low heat. Mix in onion, cannellini beans, ginger, turmeric, garlic, cinnamon, and cardamom. Cover pot and cook until onion is tender, about 15 minutes.
Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer for 10 minutes.
Working in batches, purée soup in blender (or use a hand blender and purée in pot). Return soup to pot and season with salt and pepper. Bring to simmer, thinning soup with more broth if necessary.
Ladle into bowls. Sprinkle with parsley and serve.
Butternut squash is such a delicious fall favorite! It is very high in dietary fiber and also contains significant amounts of potassium and vitamin B6. Since it’s a bright orange color, we also know that it’s loaded with vitamin A which helps to boost the health of our eyes and skin.
What’s great about this recipe is that the addition of cannellini beans provide a nice dose of protein to make this soup a bit more filling and satisfying!