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