Curried Squash & Butterbean Soup
Soothing & creamy
Colds are hitting and freezers need stocking, so make this soup and coriander chutney recipe for when you’re feeling like you need a hug in a bowl.
I’ve not been feeling that fab the past few days, which could be down to the change in season and colder mornings. So when I’m not feeling tip top, a soup is what I make. Easy on the throat, full of veg and a tummy warmer for when you’re a little chilly.
Ingredients:
For the soup
1 butternut squash
1 large onion
3 garlic cloves
2 tbsp curry powder
1 tsp turmeric
1 lemon
1 tsp caraway seeds
Jar of Bold Bean butterbeans
4 handful of cavelo nero
Olive oil
500ml veg stock
For the coriander chutney
1 large handful of coriander
1 lemon
Seeds from the butternut
2 tbsp pumpkin seeds
1 garlic clove
50ml olive oil
Maldon salt + pepper
To make:
Start by setting your oven to medium high, so gas mark 6 or 200c.
Prep your butternut squash, by removing the skin, the tops and bottoms, taking out the seeds and chopping into inch-sized cubes. Keep and rinse the seeds.
Add your cubes of squash to a pan and then peel your onion, cut into 6ths and add to the pan too. Add a hefty amount of olive oil, your curry powder, caraway seeds and turmeric, making sure everything is coated. Pop in the oven and cook for 30 mins or until golden and soft.
As well as adding the squash to the oven, add your washed and dried squash seeds to a different pan, toss in oil and pop in the oven too, for 10-15 minutes.
In the meantime of everything cooking, slice 3 cloves of garlic and cook in a deep pan until soft and slightly golden. Turn off the heat until the squash is cooked. When cooked, turn back on and add the squash and onion to this pan. Tossing for a few minutes before adding the stock (add more or less stock depending on how thin you like your soup). Leave to bubble in the pan for around 20 minutes.
Whilst this is bubbling away, add your cooled squash seeds, pumpkin seeds, garlic, coriander, lemon juice, olive oil and salt and pulse until you have a chunky consistency. Pop in the fridge until read to serve.
Once the veg has started to cook down a little more, add to a food processor or allow to cool fully. Blitz until smooth, adding more liquid if you prefer. Pour back into the pan, adding your butterbeans and cavelo nero, and cook for another 10-15 minutes, until cooked through.
Serve up into bowls, top with your chutney and a couple of chilli flakes and tuck in! Lap up with a hunk of soft bread or salt buttered toast. Enjoy!
