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Butternut Squash and Butter Bean Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
35 mins
Course: Soup
Cuisine: British
Keyword: butter beans, butternut squash
Servings: 4 People
Calories: 180 kcal
Author: elspeth
  • 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
  1. Fry the onions and garlic in the olive oil over a low heat until the onions are translucent

  2. Add the squash, rosemary, chilli and stock and cook for about 20 minutes or until the vegetables are soft

  3. Add the butter beans and continue cooking until they are hot

  4. 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.