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.
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.
Legume Love Affair hosted by Lisa's Kitchen, created by The Well Seasoned Cook.
And finally Credit Crunch Munch from Fab Food for All and Fuss Free Flavours.
