RECIPE: Butternut Squash, Sage and Cannellini Bean Soup

We have a tasty soup recipe to share with you for Sunday's Lifestyle section. The mellow flavour of butternut squash pairs well with the fresh sage and makes a lovely lunch or starter. The soup takes little time to prepare and serves at least 4 - 6. Bon appetit! 

Ingredients

• 1 butternut squash
• 2 onions, chopped
• 1 clove garlic, crushed
• Handful of fresh sage leaves, finely chopped
• 2 cans of cannellini beans
• 50g grated parmesan cheese
• 25g butter
• 1T olive oil
• 1L vegetable stock
• Salt and pepper

Method

1) Remove the skin from the squash and cut in half. Scoop out the seeds and dice the flesh.

2) Heat the butter and olive oil, and gently fry the onions, squash and garlic for 5 - 10 minutes.

3) Add the vegetable stock, bring to the boil and then simmer for 25 minutes.

4) Add salt and pepper to taste - I added a large pinch of salt and about 25 twists from my black pepper mill.

5) Blend the soup, then return to the saucepan, add the two cans of beans and most of chopped sage.

6) Heat gently for 10 minutes to warm the beans through before serving, pour into bowls and garnish with a sprinkling the grated parmesan and the remaining chopped sage. Serve with a crusty wholemeal seeded roll or french bread.