There is definitely and nip in the air, so soup is in order. A delicious tasty recipe perfect for warming your bones after a night out trick a treating and also an ideal recipe for using pumpkin middle just substitute for the butternut squash in the recipe, no waste here ! This soup also improves with keeping, ideal for popping in the fridge and for taking to work the next day to be re-heated.
Containing lots of lovely vampire fighting garlic (also bug fighting too ! as the cold and flu season is now with us), add just a touch of chilli for a thrill !
What you need
- Butternut squash - 1 large , peeled and de-seeded and chopped into 1 cm pieces
- 1 white onion - finely chopped
- 3 cloves of garlic - peeled and crushed
- 1 tbsp rapeseed oil
- 1/2 tbsp sherry vinegar
- 1 small red chilli - finely chopped (optional)
- 1 can butterbeans - drained (retain juice if you want to use as Aquafaba)
- 1 large sprig fresh rosemary - leaves picked
- 1/2 tbsp maple syrup
- 1 tsp lemon juice
- 500ml vegetable stock
What you do
- Heat the oil in a large saucepan
- Add the onion and cooked for a few minutes until softened
- Add the cubed squash, crushed garlic, chilli and rosemary, cook stirring for a few minutes
- Add the stock, maple syrup and lemon juice, bring to a simmer and cook until the onion and squash are soft
- Add the sherry vinegar and butter beans and bring back to a simmer
- Cool slightly and then blitz with a stick blender or in a a liquidizer to the desired texture.
- Bring back to a simmer and serve piping hot
- Delicious sprinkled with rosemary.
We are linking up to recipe of the week over at A Mummy Too.