Butternut squash & white bean soup
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Serves:     people
Notes from Anna

Easy, satisfying and budget friendly weeknight dinner, perfect for cold evenings.



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  1. Peel and finely chop the onion. Peel and bash the garlic cloves. Wash the sage leaves. Peel and quarter the squash, then remove the seeds and cut into large chunks.
  2. Warm the olive oil in a deep, heavy bottomed pan. Add the garlic cloves and chopped onion, sprinkle with a little sea salt and cook over a gentle heat for 7-8 minutes or until completely softened.
  3. Add the sage leaves and the butternut squash. Stir to combine, cover the pan with a lid and cook for about 10 minutes, stirring occasionally.
  4. Meanwhile make up the stock according to packet instructions. Drain and rinse the butter beans.
  5. Add the butter beans and paprika to the squash and stir well. After a couple of minutes add the stock and simmer for 15 minutes or until the squash is cooked.
  6. Blitz the soup to a smooth consistency in a blender and return to the pan. Adjust the seasoning and keep warm.
  8. Coarsely grate the emmental. Put the sourdough slices on a baking sheet and cover each slice with the cheese. Place under the grill for 2-3 minutes until the cheese has melted. Keep a close eye so the toasts don’t burn!
  9. Sprinkle the soup with extra paprika and serve with the toasties.

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