Roast squash, cannellini bean soup

This was inspired by something that my niece and nephew made in their kids cooking club (@kidsencuisine).  I ate some and added my Asian chilli oil with some extra crispy shallots and it was such a good, warming winter recipe.  It uses some easy ingredients and although it’s delicious on it’s own, I urge you to make some of the chilli oil (a few posts back) to drizzle over.  This is lunch or dinner in under 30 minutes!

Plant-based

Serves 2

Ingredients: 

5 tbsp olive oil

1 medium squash, peeled, deseeded, sliced into equal thin chunks

1 banana shallot/1.5 small shallots, diced

1 medium leek, thinly sliced

Small bunch parsley stalks (optional)

1 potato (300g), peeled and sliced into small cubes

1 medium carrot, finely chopped

800ml vegetable stock, hot (I used 1/2 a stock cube)

120g cherry tomatoes, halved

250g cannellini beans (I used tinned)

Zest of 1/2 a lemon and a few drops of the juice

Sea salt and black pepper

Crispy onions and Asian dressing (10 insta posts back) optional

Preheat the oven to 190 degrees (celsius) and line two baking trays with two baking sheets.  Divide the chopped squash between the trays and drizzle over 2 tablespoons of olive oil, salt and pepper.  Toss everything together so that the squash is evenly coated and place into the oven for about 25 minutes to soften and colour.  They may take an extra 5 minutes depending on your oven temperature and how thinly you sliced them.  Remember the thiner the pieces are, the quicker they will cook.

While the squash is roasting, start making the soup.  Set a large saucepan to a medium to high heat and add the remaining olive oil followed by the shallot, leek and parsley stalks (if using).  Fry together for about 4 minutes to soften.  Then add the chopped carrot, potatoes and vegetable stock and bring to the boil.  Once boiling add in the cherry tomato halves and bring to a gentle simmer for about 10 minutes or until the potatoes are soft.  Then add the cannellini beans, lemon zest, juice and season with salt and pepper.  Add the squash when ready and stir everything together.  This soup keeps well for 3 days and it’s also delicious with any leftover rice or pasta chopped in which is even more comforting.