Sumptuous Squash Soup
Sweetness from squash and red onions, a savoury hit of rosemary and beans provide that all important comfort factor.
Ingredients
- 1.2kg butternut squash halve lengthways, deseed, peel and chop into 2cm dice
- 1 tbsp olive oil
- 2 red onions chopped into 2cm pieces
- 4 cloves garlic roughly chopped
- 2 sprigs rosemary leaves picked and finely chopped
- salt and freshly ground black pepper
- 400g tin borlotti beans including the juice
- 1 vegetable or chicken stock cube (or pot), crumbled
- 600ml water
To serve (optional):
- 4 thick slices sourdough bread
- extra virgin olive oil to drizzle
- 40g parmesan cheese grated
Instructions
- Place the diced squash into large shallow casserole pan on a medium heat with the olive oil, cook for 5 minutes, stirring occasionally. Add the chopped onions and garlic to the pan, stir to mix and then stir in the finely chopped rosemary leaves. Season with salt and freshly ground black pepper, then cover and cook for 10 minutes, stirring regularly. Uncover, and cook for another 5 minutes, or until starting to get golden, stirring every now and then.
- Pour in the beans, with the juice, then add the crumbled stock cube or pot and and 600ml of water. Bring to the boil, then simmer for another 10 minutes, or until the squash is soft and you have a lovely thick soupy texture. Season to perfection. Toast the bread. Drizzle the soup and the toast with a little extra virgin olive oil, if you like. Sprinkle the grated parmesan over the toast, then serve.