Butternut Squash, Bean & Sweetcorn Soup
3 garlic cloves
2 brown onions
3 Tsp cumin
Salt and pepper
2 vegetable stock cubes
1 medium-large butternut squash
1 tin of butter beans (400g)
1 tin of sweetcorn (260g)
700ml boiling water
300ml milk (OR 150ml single cream)
Toppings - parsley/single cream
Peel the butternut squash, scrape out the seeds with a spoon and roughly chop into 2cm x 2cm chunks.
Crush the garlic cloves. Dice the onions. In a large saucepan (not frying pan), add both to a drizzle of oil and fry for 5 minutes on a low heat.
Add the cumin and a splash of water. Fry for another 5 minutes until soft.
Add the squash chunks, boiling water, stock cubes, drained butter beans and the tin of sweetcorn.
Generously season with salt and pepper.
Boil on a medium heat for 25-30 minutes (with a lid on for 15 minutes) until the squash is very soft and breakable.
Remove from the heat, add your chosen milk and use a hand blender to blend until smooth.
Top with chopped parsley, black pepper and cream if you like. Enjoy!