This butternut squash and butter bean soup is a longstanding favourite of mine. It’s velvety thick and creamy and, when served with a chunk of fresh bread, makes a satisfying lunch. I’ve been making it for years. The recipe was actually first written many years ago when this blog was more about recipes than photography.
For me, it’s almost a store cupboard soup because I almost always have a butternut squash in the house. They keep for ages and are so versatile. I usually have a couple of tins of butter beans in the cupboard as well as frozen red chilli and frozen herbs in the freezer. I struggle to use up a pack of fresh herbs or chillis before they go off and as I hate throwing them away, I tend to keep some frozen. The long and the short of it is, I almost always have the ingredients for this in the house!
I hope you like this butternut squash and butter bean soup recipe. If you make it, take a photo and tag me with it on Instagram @elspethevansfood. I’d love to see it!
Butternut Squash and Butter Bean SoupPrep Time 20 minutesCook Time 25 minutesTotal Time 35 minutesServings 4 PeopleCalories 180 kcal
- 800 g butternut squash peeled and chopped
- 1 medium onion chopped
- 1 tsp olive oil
- 2 cloves garlic peeled and chopped
- 1 tsp red chilli chopped
- 1 tsp fresh rosemary chopped
- 800 ml vegetable stock
- 235 g butter beans, cooked or 400g tin drained
Fry the onions and garlic in the olive oil over a low heat until the onions are translucent
Add the squash, rosemary, chilli and stock and cook for about 20 minutes or until the vegetables are soft
Add the butter beans and continue cooking until they are hot
Blend until smooth. Garnish with pumpkin seeds, chilli flakes or sprigs of fresh rosemary if desired. I’ve garnished mine with pan fried cubes of squash and thinly sliced garlic.