Description

Roast Butternut Soup with Beans – It’s creamy, nourishing, and has that magical mix of savoury and natural earthy sweetness that makes every spoonful feel like a warm hug. A one-tray bake, it’s easier than ever to make this tasty soup!

Ingredients

1 whole butternut, peeled and chopped (+- 850-1kg)
1 inch ginger, peeled (2 inches for extra zing)
3 garlic cloves, whole
2 red onions (yellow onion will work too), quartered
1 apple, cored and halved
1/4 cup olive oil
3 tablespoons fresh rosemary, chopped (use 1 TBS dried)
1 teaspoon salt
½ teaspoon cracked black pepper
1/2 cup water to deglaze pan
1 tin (400g / 14 oz) cannellini or butter beans, drained
4 cups veg stock
FOR SERVING: Sour Cream/Greek Yoghurt and Fresh parsley

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Instructions

Add the chopped butternut, ginger, garlic cloves, onions and apple on a baking tray. Drizzle with olive oil and sprinkle with fresh chopped rosemary, salt and pepper.
Roast for 40-45 minutes at 200°C (390°F) or until soft, caramelized and slightly charred on the edges.
Transfer everything from the baking tray into a blender (or transfer to a bowl if using a stick blender), set aside.
Pour half a cup of hot water onto the baking tray to deglaze. Using a spatula, scrape off all the tasty bits stuck to the tray, stir them into the liquid, and pour this into the blender.
Add the beans and as much stock that will safely fit into your blender. Blend for 1-2 minutes on high or until the liquid is smooth and creamy.
Transfer to a large pot, add the remaining stock and heat gently. Season to taste. Serve with fresh bread, a dollop of Greek yoghurt or sour cream and a sprinkle of fresh parsley.

Notes

I used red onions because they contain more antioxidants (anthocyanins) than their yellow cousins and I’m interested in making a really healthy -and tasty- soup! If you only have yellow onions, go ahead and use those – they still offer health benefits.

When I add the garlic and ginger to the baking tray – I leave them whole. I peel them but that’s where it stops. Everything will get blitzed later in the blender.

I use a homemade veggie stock for this recipe and I really do believe that homemade stocks are tastier and healthier. If you have to use a store-bought stock, just make sure its a good quality stock/broth. You can even use half veggie and half chicken stock.

If you are using a stock made from a cube and boiling water, allow the stock to cool before adding to the blender.

Ohhhh and this – when you roast your veggies in the oven, you really want the butternut and onions to get charred around the edges. This creates the most incredible flavour so if it means keeping it in the oven for a little longer then do so.