Roasted Butternut Squash Soup with Crunchy Pesto Roasted Butter Beans

Nothing shouts more ‘comfort food’ than a nice bowl of soup during winter. The richness of the butternut squash mixed the flavours of basil pesto and yummy butter bean makes a perfect meal for the cosy dinner.

Creamy but still having a bit of bite in it, it is an excellent combination to satisfy everyone’s appetite.

Try our easy recipe for a fuss-free evening meal.

45 mins

4 people

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INGREDIENTS

1 medium size butternut squash, peeled, deseeded and cubed

1 tbsp of Mr Organic Extra Virgin Olive Oil

2 tsp dried thyme

1 stock cube

1 tsp maple syrup

1 tbsp of Mr Organic Balsamic Vinegar from Modena

700ml hot water

Salt & Pepper to taste, For the Butter Beans

1 can of Mr Organic Butter Beans

2 Tbsp of Mr Organic Basil Pesto

METHOD

1. Preheat the oven for 200C.

2. Place the squash on a baking tray, drizzle with the oil, salt & pepper and roast it in the oven for 20-25 minutes.

3. Drain the butter beans and toss them in 2 Tbsp in the Mr Organic basil pesto. Place on a separate tray and add to the oven for the last 12-15 minutes together with the squash.

4. Transfer the roasted squash to a blender alongside the remainder of the ingredients and blend on a high speed until smooth.

5. Pour the soup onto a saucepan and heat for a 2-3 minutes or until ready to serve.

6. Sprinkle the crunchy pesto roasted butter beans on top of the soup and serve.