samedi 14 novembre 2009

Butternut squash and cannellini bean soup

Ok ladies, as requested here's the recipe for the soup. It's a real mainstay of my winter cooking repertoire as it's cheap to make, filling and has to be pretty damn healthy, right?

So, you will need..

- a butternut squash
- some stock
- a tin of cannellini beans
- curry powder (optional)

...and that's it!

> Peel and dice the squash into 1-2cm cubes, then put in a pan with some stock and bring to the boil. I'm a bit haphazard with quantities, but I tend to err on the side of caution as you can always add more liquid, but having too much is trickier to fix. So I put enough stock to cover the squash.

> Keep checking it and when it's soft (again - you start to see the scatty cooking style here, but I imagine it's about 20 minutes) remove from the heat.

> Drain and rinse the beans and add half to the soup

> Whizz in a blender until it's smooth. I have a cheapo hand blender that likes to try and spatter the walls so I find it easier to use a potato masher to mash everything first then use the blender.

> Add curry powder to your taste - depends on how spicey you like it, and the remainder of the beans and put it back on the hob. At this point you want to add more liquid to thin it down a bit - taste it, if it's pretty concentrated just add some boiling water, otherwise add some more stock until it's at a consistency that you like.

> When everything is nice and hot, including the beans, remove and serve!

2 commentaires:

  1. Yum, yum, yum! My mum is cooking pumpkin soup for tomorrow's Sunday lunch, so that'd be a treat too! Thanks for sharing :) xxx

  2. Will definitely do this some time next week using zucca napoletana aka Neapolitan squash (our version of butternut squash), it's exactly what I need: yummy, fast and easy to make, perfect to heat up these cold Autumn nights (feels so much like Winter really, there's already snow on the mountains here!) Thanks Ondine, you're a star! xx