Tuscan White Bean and Butternut Squash Soup with Kale (serves 4)
Do you love the warmth that a comforting soup can provide during these dark winter nights? Then why not try making this delightful blend of white cannellini beans, butternut squash and kale. It’s infused with rich garlic and miso to give you a wholesome medley of delicious goodness. You can then choose to accompany it with a chunk of fresh sourdough bread to soak up the remains, although the soup itself is gluten-free. It’s also vegan friendly (unless you use chicken stock), so will cater for a range of your family’s dietary preferences.
Enjoy!!!
INGREDIENTS
- 1 tbsp olive oil
- 1 chopped onion
- 4 minced garlic cloves
- 1 tsp minced fresh rosemary
- 3 cups of squash cut into ½” dice
- 3 cups cooked cannellini beans (or 2 x 15 oz cans drained)
- 4 cups of miso broth (or organic chicken or vegetable stock)
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 tsp white wine vinegar
- 5 cups (packed) kale
- 3 tbsp tahini
- ⅓ cup hemp seeds (crushed)
INSTRUCTIONS
- Warm the oil in a pot over medium heat
- Add the onion and cook until translucent
- Add the garlic and rosemary and cook for 1 min
- Add the squash, beans, broth, sea salt and pepper
- Bring to the boil, reduce heat and cover
- Simmer for 15 mins until the squash softens
- Remove the pot from the heat
- Smash some of the squash into the broth to thicken the soup
- Add the vinegar, kale, 1 tbsp tahini and 2 tbsp hemp
- Cover the pot and let the soup rest for 5 minutes
- Season to taste
- Pour the soup into serving bowls and drizzle with the remaining tahini before sprinkling the remaining hemp seeds on top
You can also play around with this recipe and add your favourite herbs. Three to consider are dried thyme, dried rosemary and dried oregano (add about 1/4 to 1/2 tbsp each). You can even use the juice of a small squeezed lemon along with the zest to add some zing to this delicious and wholesome winter warming soup!!!
I hope you like it as much as me and my family do!!!
Love, Gaynor x
