Red Kuri and Butter Bean Soup.

Soup glorious soup 

We're anxious to try it. Three banquets a day - Our favourite diet!

It's a well know fact I love food. I like it in on and around me and nothing makes me happier than cooking for others. This can only be multiplied by the addition of soup; I really love soup. So with out further a do I give you ...

Red Kuri and Butter Bean Soup.

A delicious winter warmer.

Now this is an adapted recipe I found a long time ago on the internet that involved coconut, nut I went for a nut free option and made my own. It's so easy and very filling!


1. Start off by Heating the oven to 400°F. Use a heavy, sharp knife or cleaver to cut the squash into quarters. Place these quarters in a roasting pan to roast for about 30 mins to an hour, depending on the size of you squash.

2. It is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. then put it into a blender and smush that squash into a purée. now put in a pot with some olive oil in the bottom of it and put that on the hob at a low heat.

3. Add two crushed cloves of garlic (or if you me put the whole bulb in for good measure) half a tube of tomato purée (about 60-100g) and around 150-200g of butter beans to every 300-400g of squash flesh.

4. Season with a little mint and oregano, a good teaspoon of paprika and cayenne pepper, then and dash of black pepper, 1 vegetable stock cube and salt to taste. 

5. Then let it simmer for 10- 20 mins allowing it to become piping hot and allowing the herbs and spices to heat through the soup. 

6. Serve hot for a great winter warming soup guaranteed to fill and please. Serving to someone I suggest a few fresh mint leaves to garnish and to really impress someone do it with with buttered home made bread, trust me its super indulgent feeling and deliciously worth it!

My efforts and of course with home-made bread, honestly scrumptious.