Squash And Bean Soup – Perfect Together
When days are cold and a substantial lunchtime soup is required this just hits the spot in both flavour and substance. It looks pretty good too! It is a main course type soup with plenty of protein as well as the nutrition from the vegetables.
This satisfying soup is both tasty and filling, and it looks really good too! The sweet squash really complements the haricot beans
Lunch Or Supper
Great for lunch on its own or as a simple supper, served with some bread and perhaps some salad or potato wedges it is tasty and very satisfying.
Squash is lovely to taste and to look at. Use a crown prince squash or a butternut squash, either will give that amazing flavour. I used haricot beans but you could use cannellini beans, butter beans or other beans but I do think white beans are best.
Haricot Beans At The Ready
I often have haricot beans in my freezer that have been soaked and boiled in a large batch and then put into portions to be frozen. However you can always use a tin of plain haricot beans instead. Tinned beans are just as good but if you buy dried beans in bulk, they do work out a lot lower cost.
Squash is often very sweet and is lovely for this but if you prefer to add a bit of a tang the addition of some lime juice just really make sit – but you can leave it out if you prefer.
I am always sad when the crown prince squash season comes to and end as it really is the best – even though the end of the season really should mean that Spring is not far away with all the lovely vegetables that will bring!
Butternut Squash And Bean Soup
- 1 tablespoon olive oil
- 1 medium butternut squash (or 1/3 crown prince squash)
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and sliced
- 2 medium carrots, peeled and sliced
- 2 teaspoons paprika
- 1 litre vegetable stock
- 1 sweet potato
- 225g or 1 400g tin haricot beans
- salt and black pepper to taste
- 1 dessert spoon tomato puree
- 1-2 teaspoons lime juice
- Pre-heat the oven to 200 degrees C
- Halve the butternut squash and remove seeds
- Cut into chunks – around 2.5 cm and place in a roasting tin
- Brush with olive oil and bake in the oven for about 30 minutes
- Meanwhile heat the oil in a large saucepan and gently cook the onions
- Add the garlic and carrots
- Stir and cook for about 5 minutes
- Add the tomato puree to the stock and stir
- Add the stock to the onions and carrots and bring back to the boil and simmer for 10 minutes
- When the squash has started to soften, cut off the skin and add the pieces into the saucepan
- Continue to simmer until all the vegetables are soft
- Place in a liquidizer to smooth
- Return to the pan and add the beans
- Heat through
- Add the lime juice and stir
- Season with salt and pepper to taste