This soup is an excellent winter warmer, full of flavour and spice. It makes enough for about 6 servings so it is great to make over the weekend to keep you going over the week. Adding the toasted spicy seeds gives a lovely savoury crunch, and can be kept in an airtight container for a week or so. Add them to soups, salads, stir fries – anything to add a little crunch and flavour.
Smoky Squash and Butterbean Soup
- 1 large Butternut Squash
- 1 400g (24og drained) can Butterbeans
- 2 Onions
- 2 tbsp Olive Oil
- 3 Garlic Cloves
- 2 tbsp Smoked Paprika
- 1 tbsp Smoked Chilli Flakes
- 1 litre Vegetable Stock (add more if too thick)
- Handful Fresh Oregano
- Salt and Pepper, to taste
- Heat the olive oil in a large saucepan. Finely chop the onions and add to the pan, stirring occasionally until they turn translucent – about 5 minutes.
- Chop the butternut squash in half and deseed. Cut the squash into 1 inch pieces (no need to peel) and add to the pan.
- Crush the garlic cloves and add to the pan, along with the butterbeans, paprika, chilli and stock. Cover and simmer for 20 minutes or so.
- Once the squash has softened, blend the soup until smooth. If it is too thick add a little more water.
- Chop the fresh oregano and add to the soup, adjust the seasoning as required and serve with the smoky chilli seeds (below).
Smoked Chilli and Soy Sauce Seeds
- 100g Mixed Seeds (I used pumpkin, sesame, sunflower seeds and pine nuts)
- 4-5 tbsp Soy Sauce/ Tamari (for gluten-free option)
- 1 tsp Smoked Chilli Flakes
- Dry heat a frying pan and add the seeds. Toast, shaking occasionally until browning and fragrant.
- Add the soy sauce and stir until the seeds are covered. Cook for a further 1-2 minutes until the seeds are dry, add the chilli and serve.