Bean and Butternut Squash Soup
Recipe by Gino D'Acampo
This is one of those cure-all soups that really does make the day seem brighter. At this time of year, we like to serve it in over-sized mugs.
Serves 3 to 4
Ingredients
- 2 large leeks (washed and chopped)
- 500g butternut squash (peeled and cut in cubes)
- 4 large celery sticks (washed and chopped)
- 6 tbsp Italian olive oil
- Salt and pepper to taste
- 1½ litre boiling water
- 1 cube / 2tsp of vegetable stock
- 400g tinned lentils (drained)
- 200g tinned cannellini beans (drained)
- 8 tbsp of double cream
- Bread sticks
Method
- In a large saucepan sweat the leeks, butternut squash and celery in the olive oil until soft adding in a couple of pinches of salt.
- Add the boiling water with the vegetable stock. Simmer gently for approximately 1 hour.
- Add in the lentils and cannellini beans, season with salt and pepper and cook for a further 10 minutes.
- Using a hand held blender, blend the vegetables together creating a smooth and creamy texture.
- Decorate each bowl/cup of soup by drizzling a tablespoon of double cream on top. Serve with bread sticks either on the side or crunched into the soup.
