Butternut Squash Soup

• servings: 3 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1 butternut squash

3 cups cooked butter beans

2 red onions, peeled and cut in half

2 tsp olive oil

1/4 tsp sea salt flakes

1/4 tsp freshly cracked black pepper

2 cups vegetable stock (low sodium)

1 tbsp red Thai curry paste

Directions

Preheat the oven to 400 °F.

Chop the butternut squash in half length-way and remove the seeds using a spoon. Line a large baking tray with baking paper and place the butternut squash face down. Bake for 40 minutes.

Line a medium baking tray with baking paper, place the onions face down on it. Add 2 cups of the butter beans, with the olive oil, salt and pepper, and massage to coat. Bake for 20 minutes, or until the beans get crispy.

Scoop out the flesh of the butternut squash, and transfer to a large blender, along with the onions, vegetable stock, and the 1 remaining cup of butter beans. Blend until smooth.

In a large pot on medium heat, cook the red Thai curry paste for 1 minute, until fragrant. Transfer the blended soup, and mix well. Allow to simmer for 5 minutes.

Serve into a bowl, and top with the crispy butter beans, enjoy!

Nutrition

• Calories: 410 kcal
• Total Fat: 5 g
• Sodium: 381 mg
• Total Carbohydrate: 81 g
• Dietary Fiber: 25 g
• Protein: 19 g