Monday, 26 October 2015

Butternut Squash and butterbean soup - vampire fighting and frightfully good !



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.

                                                          Link up your recipe of the week



                                                       Cook Once Eat Twice

No Croutons Required - co hosted by Lisa's Kitchen and Tinned Tomatoes

                                                               

No Waste Food Challenge, created by Elizabeths Kitchen and hosted this month by Veggie Desserts.

                                                        No Waste Food Challenge


                                                          My Legume Love Affair #88

And finally Credit Crunch Munch from Fab Food for All and Fuss Free Flavours.

                                          Credit Crunch Munch

7 comments:

Kate Hackworthy said...

WHat a great soup! I like the spooky Halloween touches :) Thanks for entering the No Waste Food Challenge!

Corina said...

IT looks beautifully creamy! I haven't used butterbeans for ages - I think they sometimes get forgotten about but I'm thinking of getting some soon now.

Marta Modesto said...

Love soup. One of my favourite meals. Comfy and heart warming meal. Thank you for sharing.
x Marta

Lisa Turner said...

That's gorgeous and I think the idea of using pumpkin is wonderful. That's very much for sharing with MLLA.

Helen said...

What a fantastic soup - I nearly always use BNS in place of pumpkin so good to see some recipes for it, where it is given the pride of place!

Thanks for sharing with #creditcrunchmunch

Camilla Hawkins said...

What a delicious soup, I can't get enough of pumpkin and squash at this time of year! Thanks for entering #CreditCrunchMunch;-)

Tung Nguyen said...

Wow! So delicious. I'll make it for my family. Thanks for share


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nha dep
tu quan ao gia re
nam linh chi viet nam


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