Butternut Squash Soup
A nourishing and tasty butternut squash soup with crispy butter bean croutons, perfect for a comforting meal. Made with squash, butter beans, and a hint of Thai red curry.
Servings
Ingredients
- 1 butternut squash
- 3 cups cooked butter beans
- 2 red onions, peeled and cut in half
- 2 tsp olive oil
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 cups vegetable stock (low sodium)
- 1 tbsp red Thai curry paste
Instructions
- Preheat the oven to 400 °F.
- Chop the butternut squash in half length-way and remove the seeds using a spoon. Line a large baking tray with baking paper and place the butternut squash face down. Bake for 40 minutes.
- Line a medium baking tray with baking paper, place the onions face down on it. Add 2 cups of the butter beans, with the olive oil, salt and pepper, and massage to coat. Bake for 20 minutes, or until the beans get crispy.
- Scoop out the flesh of the butternut squash, and transfer to a large blender, along with the onions, vegetable stock, and the 1 remaining cup of butter beans. Blend until smooth.
- In a large pot on medium heat, cook the red Thai curry paste for 1 minute, until fragrant. Transfer the blended soup, and mix well. Allow to simmer for 5 minutes.
- Serve into a bowl, and top with the crispy butter beans, enjoy!
Video
Nutritional Information - Per Serving
Calories 410kcal | Carbohydrates 81g | Protein 19g | Fat 5g | Sodium 381mg | Fiber 25g | Vitamin A 1784IU | Vitamin C 54mg | Calcium 181mg | Iron 7mg