Autumn Soup
Ingredients
- 700 g pumpkin or squash peeled, in one inch cubes
- 2 medium apples cored, in chunks, skin on
- 1 red onion chopped
- 6 sage leaves chopped
- 1 tin butter beans drained
- 1 litre chicken stock
- 1 knob butter
- 1 tbsp olive oil
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Servings:
Instructions
- Add oil to a large saucepan, heat and sauté the onion for a few minutes
- Add the butter, chopped apples and pumpkin and stir to coat everything. Turn the heat right down, cover, and leave to gently 'sweat' for 20 minutes
- Add the stock, sage, beans and bring to the boil. All ingredients should be covered - add a little more water if necessary. Simmer on a low heat for 20 minutes or until the vegetables are tender
- Leave to cool and then carefully blitz with a hand blender or food processor
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