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Roasted Butternut Squash Soup with Crunchy Pesto Roasted Butter Beans

Nothing shouts more ‘comfort food’ than a nice bowl of soup during winter.  The richness of the butternut squash mixed the flavours of basil pesto and yummy butter bean makes a perfect meal for the cosy dinner.

Creamy but still having a bit of bite in it, it is an excellent combination to satisfy everyone’s appetite.

Try our easy recipe for a fuss-free evening meal.

45 mins

4 people

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INGREDIENTS

1 medium size butternut squash, peeled, deseeded and cubed
2 tsp dried thyme
1 stock cube
1 tsp maple syrup
700ml hot water
Salt & Pepper to taste, For the Butter Beans

METHOD

1. Preheat the oven for 200C.

2. Place the squash on a baking tray, drizzle with the oil, salt & pepper and roast it in the oven for 20-25 minutes.

3. Drain the butter beans and toss them in 2 Tbsp in the Mr Organic basil pesto. Place on a separate tray and add to the oven for the last 12-15 minutes together with the squash.

4. Transfer the roasted squash to a blender alongside the remainder of the ingredients and blend on a high speed until smooth.

5. Pour the soup onto a saucepan and heat for a 2-3 minutes or until ready to serve.

6. Sprinkle the crunchy pesto roasted butter beans on top of the soup and serve.

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
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Mr Organic product
Balsamic Vinegar of Modena
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Mr Organic product
Butter Beans
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Mr Organic product
Basil Pesto
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Mr Organic product

Why Mr Organic?

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