Autumn is here!
Although the weather is getting colder and it seems to be dark a l l t h e t i m e , I rejoice that it's soup season again. This is a home favourite and never fails to cheer me up on a cold, grey day.
This recipe is 6 servings of 103kcal, energy split 65%C/11%P/2%F.
Ingredients
• 1 can butter beans
• 1 medium sized onion
• 1 tbsp olive oil
• 1/2 pumpkin or butternut squash, diced
• 1 veg stock cube
• 1 pint water
• Chilli flakes
• Non-dairy milk to thicken (optional)
• Salt & black pepper
Method
1. Chop and fry the onions in the olive oil until starting to soften.
2. Stir in the diced butternut squash and chilli flakes. Add the stock, dissolved in 1 pint of freshly boiled water.
3. Simmer for ~30 mins until pumpkin starts to soften.
4. Using a hand blender, blitz the soup until smooth. Add the drained butterbeans and simmer for a further 5 minutes to heat through and serve, or blitz again before serving if you prefer a smooth soup. At this point you may also choose to add a little non-dairy milk if you prefer a thicker soup.
5. Season with salt & black pepper before serving.
Enjoy!