Sumptuous Squash Soup

By: Deborah

This sumptuous squash soup is comforting and full of flavour. An easy homemade soup that's perfect for cosy autumn and winter lunches.

PREP: 20

COOK: 30

TOTAL: 50

Servings: 4 people

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Equipment

Shallow casserole dish

Ingredients

1.2 kg (2.6 lb) butternut squash halve lengthways, deseed, peel and chop into 2cm dice
1 tbsp olive oil
2 red onions (approx. 240g) 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) cold water

Instructions

Place the diced squash into a large shallow casserole dish 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 the 600ml of cold 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. Check the seasoning, adding more to taste, if required.

Notes

Optional variations:
- Spicy squash soup - add chilli flakes, fresh chopped chilli or a pinch of cayenne for some heat.
- Curried squash soup - add curry powder or a little ground cumin and coriander for a warming spiced version.
- Ginger squash soup - fresh ginger works particularly well with the natural sweetness of squash.
- Roasted squash soup - roast the squash before adding it to the soup. This gives a deeper, caramelised flavour.
- Squash and apple soup - a little apple can complement the sweetness of the squash and add acidity.
- Squash and carrot soup - swap half the butternut squash for carrots. Carrots work particularly well with squash and create a naturally sweet, colourful soup.
- Add crispy toppings - try toasted seeds, croutons, crispy onions or roasted chickpeas.
This sumptuous squash soup recipe can easily be adapted if you’re cooking for less people.

Nutrition

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

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