Recipe of Quick Butternut and Bean Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, butternut and bean soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Browse Our Site For Delectable Bean Soup Recipes, Please Your Taste Buds Today! Drain and transfer to a large pot or Dutch oven. Add the water and bay leaves. Bring to a boil, reduce the heat,.

Butternut and Bean Soup is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Butternut and Bean Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook butternut and bean soup using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut and Bean Soup:

1. Make ready 1 Large Butternut Squash
2. Prepare 2-3 Large Onions
3. Get 500 mls Vegetable Stock
4. Prepare 1 Large Tin Mixed Beans, drained
5. Make ready 1 Tablespoon Coriander
6. Get 100 Grams Butter
7. Take 3 Tablespoons Olive Oil

Add squash, broth, water, beans, tomatoes, and sage and simmer,. Heat the oil in a large soup pot over medium heat. Stir and cook over medium low until hot. Add red wine vinegar and stir to combine.

Instructions to make Butternut and Bean Soup:

1. Peel and de-seed the Butternut Squash using a spoon.
2. Slice and dice into cubes, add to a large pot with the Olive Oil and Butter
3. Peel, slice and dice the Onions to the pot, cook slowly until the Onions are soft. Add Coriander.
4. Add the stock and the drained tin of Beans. Mix well. Heat until bubbling, then turn down to a simmer and cook for 20-30 minutes until everything is cooked.
5. Using a hand- held mixer, blitz to a smooth soup, or if you don’t have a mixer, mash with a potato masher.
6. Add salt and pepper to taste. Once cool you can freeze the soup up to 6 months. Enjoy! Please Cook-snap!!

Stir and cook over medium low until hot. Add red wine vinegar and stir to combine. Taste and add more salt, pepper, and/or cayenne if desired. This is a 'go to' soup and without exception, friends and family love it. I use a hand-held blender and give it a couple quick 'whizzes'.

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