Butternut and Bean Soup

Peel and de-seed the Butternut Squash using a spoon.

Slice and dice into cubes, add to a large pot with the Olive Oil and Butter

Peel, slice and dice the Onions to the pot, cook slowly until the Onions are soft. Add Coriander.

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.

Using a hand- held mixer, blitz to a smooth soup, or if you don’t have a mixer, mash with a potato masher.

Add salt and pepper to taste. Once cool you can freeze the soup up to 6 months. Enjoy! Please Cook-snap!!