Revitalising Roasted Squash, Red Onion and Butter Bean Soup
All this cold weather has given me, well, a cold and it's around this time of year that soups come into their own. Their soothing texture and warmth as well as their health-boosting properties make them the ideal remedy to any cold or flu.
This particular soup is a firm favourite in my house. It can be chucked in the oven and left to its own devices while you lay back and relax and, what's more, it tastes bloody fantastic! The ingredients work together in perfect harmony and roasting gives a real boost of flavour to these otherwise cheap and cheerful vegetables. The overall taste is of the Mediterranean and the butterbeans create a truly creamy texture without any actual cream! Make this and warm your body and your soul from the inside out.
Revitalising Roasted Squash, Red Onion and Butter Bean Soup
Serves 6-8
1 large butternut squash (or any other squash)
4 red onions
1 garlic bulb
4 tbsp olive or rapeseed oil
660g jar of butter beans, drained and rinsed
2 tbsp chopped sage
Sea salt and black pepper
1 litre vegetable or chicken stock
250ml milk (I used almond but any will work)
Preheat the oven to 190C.
Halve the squash, peel it and scoop out the seeds, then cut the flesh into small chunks. Put these in a large roasting tin. Peel the onions and slice into wedges then add them to the squash. Bash all the garlic cloves with the flat of a knife then peel and add to the roasting tin too. Season well with salt and pepper and drizzle with the oil.
Cover the tin with foil and roast for 45 minutes. Remove the foil and add the butter beans then roast uncovered for 15 minutes.
Transfer the roasted veg to a large pan, add the sage, stock and milk and blitz using a hand blender until thick and smooth. Serve with crusty bread.
This particular soup is a firm favourite in my house. It can be chucked in the oven and left to its own devices while you lay back and relax and, what's more, it tastes bloody fantastic! The ingredients work together in perfect harmony and roasting gives a real boost of flavour to these otherwise cheap and cheerful vegetables. The overall taste is of the Mediterranean and the butterbeans create a truly creamy texture without any actual cream! Make this and warm your body and your soul from the inside out.
Revitalising Roasted Squash, Red Onion and Butter Bean Soup
Serves 6-8
1 large butternut squash (or any other squash)
4 red onions
1 garlic bulb
4 tbsp olive or rapeseed oil
660g jar of butter beans, drained and rinsed
2 tbsp chopped sage
Sea salt and black pepper
1 litre vegetable or chicken stock
250ml milk (I used almond but any will work)
Preheat the oven to 190C.
Halve the squash, peel it and scoop out the seeds, then cut the flesh into small chunks. Put these in a large roasting tin. Peel the onions and slice into wedges then add them to the squash. Bash all the garlic cloves with the flat of a knife then peel and add to the roasting tin too. Season well with salt and pepper and drizzle with the oil.
Cover the tin with foil and roast for 45 minutes. Remove the foil and add the butter beans then roast uncovered for 15 minutes.
Transfer the roasted veg to a large pan, add the sage, stock and milk and blitz using a hand blender until thick and smooth. Serve with crusty bread.
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