Email Us 01392 832729
Baked Kabocha Squash & Butter Bean Soup
Written by www.greedygourmet.com on
Wednesday, October 8, 2008 at 10:55AM
Filed in: Diary Recipes
Comments: 0
Ingredients
200g (7 oz) dried butter beans
1-1.5kg (2-3lbs) kabocha squash
15ml (1 tbsp) olive oil
15ml (1 tbsp) butter
1 medium onion, peeled and roughly chopped
750ml (3 cups) vegetable stock
1.25ml (¼ tsp) ground cinnamon [optional]
1.25ml (¼ tsp) ground nutmeg [optional]
Cooking Instructions
You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water.
Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 30-45 minutes, or until fork tender.
Meanwhile melt the butter and add the oil to a large pot. When the mixture starts sizzling, add the onion and fry gently until softened. Rinse the soaked butter beans, add them to the pot and pour in the stock. Simmer the mixture for about 30 minutes or until just soft, not mushy.
By then the pumpkin would be cooked. Remove the baking dish from the oven and wait for the pumpkin to cool down. When it is cool enough to touch, scoop out all the flesh and add it to the simmering bean pot.
Add the spices now and simmer gently for about 5 minutes, then purée the mixture with a hand blender. Alternatively, you can wait for the mixture to cool down a little bit and purée it in batches in a blender. Serve immediately with a bit of cinnamon and nutmeg sprinkled on top.
About the author
There are no comments yet. Be the first to add a comment by using the form below.