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.
