My husband Howard’s parents came to visit last weekend. We had a lovely day and they stayed for dinner in the evening. I made this soup which everyone really enjoyed. It was a very quick, simple and easy recipe to follow. I made it the weekend before and then froze the soup. Then I defrosted it overnight. I do this so I have more time to spend with my family when they are here. Honestly, we do not get to see them very often so it’s nice not to have to spend it in the kitchen.
In the past I have used cannellini beans to make soup but I thought I would try butter beans as they are a great source of protein. In fact butter beans have such good protein they are considered a protein food like meat and chicken. They can make a healthy alternative to fatty meats and they are a very low fat source of protein.
Butter beans also have a brilliant amount of vitamins, minerals and nutrients. They have the same amounts of iron, zinc and magnesium that is found in poultry, meat and seafood. Another reason beans are considered a protein food. They also have a good amount of B vitamins, specifically thiamin, riboflavin and folate. Butter beans can help reduce the risk of diabetes, heart disease and cancer.
When I have used cannellini beans in past soups they have been delicious but the butter beans made the soup very creamy and smooth. It was like it had butter in it and as I have already mentioned everyone ate until their bowl were empty. For me, that’s an excellent sign everyone enjoyed it.
- Sharp knife
- Chopping Board
- Baking tray
- Vegetable peeler
- Food processor or hand blender
- Butternut squash x 1 large
- Carrots x 2 large
- Onions x 2
- Garlic x 4
- Olive oil
- Butter beans x 2 400g tins
- Corriander x 1 large handful
- Herbs du provence x 1 tsp
- Vegetable or chicken stock x 250 mls
- (please see http://www.foodfamilyandfunak.com for these recipes)
- Salt and pepper to taste
- Preheat the oven to 180°.
- Cut the top and the bottom from the butternut squash.
- Then cut lengthways in half and scoop out the seeds.
- Place these in the baking tray
- Either wash your carrots, cut the top and bottoms off and chop into chunks and put them in the baking tray.
- Or peel them, cut the top and bottom off and chop into chunks and then put them in the baking tray.
- Peel and cut the onion into quarters.
- Put the garlic cloves in whole.
- Add salt and pepper to taste.
- Drizzle olive oil over the top and roast for about 30 – 40 minutes.
- Remove from the oven and leave to cool.
- Once cool, remove the skin from the garlic and butternut squash and place in the food processor.
- Along with the onions, carrots and butterbeans.
- It might be a good idea to put half the ingredients in first, blend then transfer this to the saucepan.
- Then put the second half in the processor, blend and mix together with the first half.
- Finally, heat in the large saucepan and add as much of the vegetable stock or chicken stock as necessary.
- Serve and enjoy with crusty bread or my flatbreads ( please see http://www.foodfamilyandfunak.com for more details.
Roasted Butternut squash and butter bean soup is a great recipe that the whole family can enjoy. It’s a lovely dish that can be enjoyed mid week as it can be made in advance of an evening meal, frozen, defrosted the night before and heated when ready to eat. Or it’s a great lunch time recipe too. Simple yet delicious. However you decide to enjoy it, as always, please enjoy.