Butternut and Bean Soup

Name: Butternut and Bean Soup
Yield: 4-6 portions
Cuisine: British
Ingredients: 1 Large Butternut Squash; 2-3 Large Onions; 500 mls Vegetable Stock; 1 Large Tin Mixed Beans, drained; 1 Tablespoon Coriander; 100 Grams Butter; 3 Tablespoons Olive Oil

Amazing Lady ( Grace) @cook_12096521

West Drayton

#Worldpulseday, so I made a variation on my Butternut and Lime Soup. This one has added Beans with make it more hearty and more earthen flavour, great with homemade Wholemeal Bread! Can be frozen for up to 6 months. #Quick, #Easy, #Familyfriendly, #Budget, #Onepotcooking,

Amazing Lady ( Grace) @cook_12096521

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Ingredients

4-6 portions

1Large Butternut Squash
2-3Large Onions
500 mlsVegetable Stock
1Large Tin Mixed Beans, drained
1 TablespoonCoriander
100 GramsButter
3 TablespoonsOlive Oil

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Steps

1

Peel and de-seed the Butternut Squash using a spoon.
2

Slice and dice into cubes, add to a large pot with the Olive Oil and Butter
3

Peel, slice and dice the Onions to the pot, cook slowly until the Onions are soft. Add Coriander.
4

Add the stock and the drained tin of Beans. Mix well. Heat until bubbling, then turn down to a simmer and cook for 20-30 minutes until everything is cooked.
5

Using a hand- held mixer, blitz to a smooth soup, or if you don’t have a mixer, mash with a potato masher.
6

Add salt and pepper to taste. Once cool you can freeze the soup up to 6 months. Enjoy! Please Cook-snap!!