Smoked Paprika 5 bean and Butternut squash soup

Cooking Time

Ingredients

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Ingredients

  •   1 red onion, finely chopped
  • g bean salad
  •   2 rea soon Country Range Smoked Paprika
  •   2 garlic cloves, finely chopped
  •   2 tbsp olive oil
  •   2 large carrots, peeled
  •   2 medium butternut squash, peeled and deseeded
  •   Sea salt and freshly ground black pepper
  •   2-3 thyme sprigs, leaves picked
  •   1 red chilli, deseeded and finely chopped,
  • ml chicken or vegetable stock
  •   Freshly grated Parmesan, to serve

Method

  • 1

    Step 1

    Sweat the onion and garlic in the oil over a medium heat for 5-7 minutes until soft. Chop the carrots and butternut squash into 1.5cm dice and add to the pan. Season and cook for another 6-7 minutes until the vegetables start to soften.
  • 2

    Step 2

    Stir in the thyme leaves and the fresh or dried chilli, then pour in the stock. Stir and bring to the boil. Simmer for 25-30 minutes until the carrots and squash are soft and beginning to break down.
  • 3

    Step 3

    Stir well and return to the boil. Simmer for about 10 minutes or until the squash is cooked and the soup has thickened slightly. Check for seasoning, put in a blender and blend until smooth, return to a pan re boil and ladle into soup bowls.
  • 4

    Step 4

    In a separate pan, fry off the 5 bean salad with 1 clove of garlic. Add in the 5 bean salad to the blended soup and Sprinkle with the Parmesan and serve.

Ingredients

  • 1 red onion, finely chopped
  • 500 g bean salad
  • 2 rea soon Country Range Smoked Paprika
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 2 large carrots, peeled
  • 2 medium butternut squash, peeled and deseeded
  • Sea salt and freshly ground black pepper
  • 2-3 thyme sprigs, leaves picked
  • 1 red chilli, deseeded and finely chopped,
  • 1200 ml chicken or vegetable stock
  • Freshly grated Parmesan, to serve