Smokey Butternut Squash soup with Butterbeans

Smokey Butternut Squash soup with Butterbeans

Smokey Butternut Squash soup with Butterbeans

I seem to be making alot of “orange” soup lately, but we all love Butternut Squash and beans, so this recipe from Vegetarian Dad seemed perfect.

My herb & spice shelf is ridiculously full, so rather than buy a new jar, I googled how to make ras-el-hanout. I have no idea how authentic it was, but it the soup tasted very nice which is all that really matters!

I made this early in the morning & popped it into the slow cooker on low to keep warm while we all went out until lunchtime.

The girls & I loved it (there was none left over for DH to try, but I have tagged this as a “Family Favourite” as I’m sure he will love it if he ever gets the chance to eat it). DD1(4.5) has since requested several times that I make “the soup with the beans in” very soon :-)

Serves 1 adult & 2 (possibly quite greedy) small children

Update: After several ‘complaints’ of there not being enough beans to go round, I now use two tins of butter beans!

Smokey Butternut Squash soup with Butterbeans

  • Servings: 2-3
  • Time: 45 mins
  • Difficulty: medium
  • Print

Ingredients

  • 1 large butternut squash, peeled, deseeded and roughly diced
  • 3 tbsp oil
  • 1 large onion, peeled and diced
  • 2 cloves garlic, minced
  • 1.5 tsp sweet smoked paprika
  • 2 tsp ras-el-hanout – I didn’t have any so made my own
    • 0.5 teaspoons ground ginger
    • 0.5 teaspoons ground cardamon
    • 0.5 teaspoons ground mace
    • 0.25 teaspoon cinnamon
    • 0.25 teaspoon ground coriander seeds
    • 0.25 teaspoon ground nutmeg
    • 0.25 teaspoon turmeric
    • some ground black pepper
  • 1 lt low salt vegetable stock
  • 2 x 400g tin butterbeans

to serve

  • fresh corriander, chopped
  • bread

Instructions

  1. Boil the kettle ready to make some stock
  2. Heat the oil in a large saucepan and gently soften the onion and garlic for five minutes.
  3. Add the paprika and ras-el-hanout and simmer for another minute.
  4. Add the butternut squash and mix well to coat with the spices.
  5. Add the hot vegetable stock and bring to the boil, then reduce the heat to simmer for 30 minutes.
  6. Allow the soup to cool then pour into a food processor and blend until smooth.
  7. Return the soup to the pan and add the butter beans and gently heat through.
  8. Season to taste, garnish with fresh coriander and serve with plenty of fresh crusty bread.

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vegetarian mum to two.

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Posted in 2013, Main Meal, Vegan, Vegetarian

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