Sumptuous Squash Soup

By: Deborah

Sweetness from squash and red onions, a savoury hit of rosemary and beans provide that all important comfort factor.

PREP: 20

COOK: 30

TOTAL: 50

Course: Lunch, Snack, Soup, Starter

Cuisine: British

Servings: 4 people

1.2 kg (2.6 lb) butternut squash halve lengthways, deseed, peel and chop into 2cm dice
1 tbsp olive oil
2 red onions chopped into 2cm pieces
4 cloves garlic roughly chopped
2 sprigs rosemary leaves picked and finely chopped
salt and freshly ground black pepper
400 g (14 oz) tin borlotti beans including the juice
1 vegetable or chicken stock cube (or pot), crumbled
600 ml (2 ½ cups) water

Place the diced squash into large shallow casserole pan on a medium heat with the olive oil, cook for 5 minutes, stirring occasionally. Add the chopped onions and garlic to the pan, stir to mix and then stir in the finely chopped rosemary leaves. Season with salt and freshly ground black pepper, then cover and cook for 10 minutes, stirring regularly. Uncover, and cook for another 5 minutes, or until starting to get golden, stirring every now and then.
Pour in the beans, with the juice, then add the crumbled stock cube or pot and and 600ml of water. Bring to the boil, then simmer for another 10 minutes, or until the squash is soft and you have a lovely thick soupy texture. Season to perfection. Toast the bread. Drizzle the soup and the toast with a little extra virgin olive oil, if you like. Sprinkle the grated parmesan over the toast, then serve.

This sumptuous squash soup recipe can easily be adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, Jamie Oliver, Jamie Oliver sumptuous squash soup recipe, One: Simple One-Pan Wonders, squash soup recipe, winter warmer

Tried this recipe?Please consider !