Butternut Squash and Butter Bean Soup

Enjoy this autumnal soup that is made with butternut squash and plump butter beans. It is the perfect meal to enjoy during harvest season, especially when eaten with fresh sourdough bread. So hearty, warm and comforting!

30 mins

3-4 people

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INGREDIENTS

1 Tbsp. Mr Organic Rapeseed Oil

3 shallots, roughly chopped

200ml vegan ale

1 tin Mr Organic Butter Beans, drained

1/2 large or 1 small butternut squash, cubed

1 tsp. turmeric

2 Tbsp. soy sauce

1 tsp freshly cracked black pepper

400ml vegetable stock

Sea salt, to taste

Fresh sage leaves, crispy baked or fried

1 jar Mr Organic Grilled Pepper Pesto

Sourdough bread, to serve

METHOD

1. In a large saucepan heat the rapeseed oil over medium heat. Add in the chopped shallots and allow for them to soften and brown for 3-5 minutes.

2. Deglaze the pan with the ale, then add in the butter beans and squash cubes. Cook for about 2 minutes.

3. Add in the turmeric, soy sauce and black pepper, then pour in the stock and bring to a simmer. Allow for the soup to simmer for 20 minutes, then transfer to a blender and blitz until smooth. Return to the pan and season to taste with salt.

4. Top the soup with 1-2 tbsp. Grilled Pepper Pesto. Serve with crispy sage leaves and fresh sourdough on the side.