Smoky Squash & Butterbean Soup

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

1. 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.
2. Chop the butternut squash in half and deseed. Cut the squash into 1 inch pieces (no need to peel) and add to the pan.
3. 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.
4. Once the squash has softened, blend the soup until smooth. If it is too thick add a little more water.
5. 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

1. Dry heat a frying pan and add the seeds. Toast, shaking occasionally until browning and fragrant.
2. 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.

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