Wednesday, 14 September 2011

Butternut Squash & Butter Bean Soup

Time for soup!

Butternut Squash & Butter Bean Soup

Looks like summer has almost left us and with the approach of autumn and lots of lovely fresh veg in the shops, it's time to bring out the soup recipes again.

This one is one of our favourites, and it's what we're having for lunch today. It has a smooth, almost creamy texture and makes a soup of medium thickness. It's also filling, low in fat and very quick and easy to make. This recipe makes about 1.1/2 litres of soup, or 4 large bowls.

4 sprays Fry Light olive oil
1  medium onion
2 cloves garlic
850g  peeled weight butternut squash (about half of a medium size squash)
1  410g tin butter beans (220 g drained weight)
1/2  tspn dried rosemary (or an equivalent amount of fresh, finely chopped)
1 litre vegetable stock

Roughly chop the onion, garlic and butternut squash and cook gently for a few minutes until the onions are soft.  Add the stock, herbs & butter beans and cook for about 20 minutes until the squash is soft.  Blend with a stick blender.

Approximate Nutritional Values per Serving
CaloriesFatSat FatProteinCarbsSugar
121 Kj1.00.25.723.83.5


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