Squash and butterbean soup

Squash and butterbean soup

Core recipe

Serves 2

1 tbsp olive oil

1 small onion, finely chopped

500g of squash (either butternut or onion squash), deseeded and cut into cubes

½ tsp ground cumin

½ pint vegetable stock

1 tin of butter beans, drained (or cook your own butterbeans after soaking)

1 tsp miso paste

Heat the oil in a large pan and sauté the onion until soft. Add the cumin and squash and cook for a few minutes.

Add the stock and simmer until the squash is quite soft. Add the butter beans and cook for a few more minutes. Turn off the heat and stir in the miso paste. 

Blend the soup with a hand blender or in a liquidiser until smooth.