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Squash & Bean Soup

Prep Time 15 minutes
Cook Time 38 minutes

Ingredients

  • olive oil
  • 1 onion
  • 1/2 cup celery or celeriac (will have different flavours, but use what you have - Martina used celeriac)
  • 5 cloves garlic
  • 1/2 tsp chili flakes
  • 1 lb butternut squash
  • fresh thyme sprigs
  • 15 oz your favourite white or yellow beans (Martina used arikara yellow beans)
  • 4 cups kale
  • 4 cups veggie broth
  • 2 cups water
  • 2/4 tbso smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup cashew cream
  • 2 tbsp sage
  • pumpkin seeds (optional garnish)

Instructions

  1. Dice your celery or celeriac. Use a sharp knife to peel and cube the butternut squash. Remove stems from kale and roughly chop. Finely chop the sage.

  2. Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery. Cook 8 minutes, until soft.

  3. Add garlic, chili flakes, squash and thyme and cook, stirring for 4-5 minutes until aromatic.

  4. Add in the beans, kale, broth, water, paprika, salt and pepper. Increase heat to boil and then reduce to a simmer for 25 minutes - it may need longer if your squash cubes are large.

  5. If desired, toast pumpkin seeds in a pan with butter, salt and a pinch of paprika.

  6. Remove thyme and stir in the cashew cream and sage. Serve topped with garnish.