The humble onion squash, what a beauty! I seriously have a thing for autumn squash. I think they are fascinating. So strong and hardy, in all shapes, colours and sizes they are a wonder of nature.
I had never tried an onion squash before but when I had a fruit and veg box delivered this week I was pleasantly surprised to find this one in there. My husband was away on a business trip in Hungary so it was the perfect opportunity for me to use it in a soup for dinner with my boys. (My husband doesn’t think soup is dinner).
This was by far one of the nicest soups I have ever eaten and would be perfect to serve this weekend for Bonfire Night! The onion squash is more savoury than a pumpkin or butternut squash and blends up so silky and smooth. This soup has the perfect balance of sweet and savoury and with an added boost of protein from the beans this soup will leave you feeling satisfied and full.
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Clean Eating Onion Squash & White Bean Soup
- Yield: 4-6 Servings
This soup has the perfect balance of sweet and savoury and with an added boost of protein from the beans this soup will leave you feeling satisfied and full.
- 450 grams Onion Squash diced
- 250 grams Potato diced
- 1 Onion diced
- 1/2 Celery Stalk chopped
- 1/2 Dried Sage
- 1 carton/tin Cannellini Beans drained and rinsed
- 1 litre Vegetable Stock
- Place all the ingredients into a saucepan and bring to the boil.
- Once bubbling, reduce the heat and simmer with the lid on for 15 minutes.
- After 15 minutes, or once the vegetables are soft, allow to cool slightly before blitzing with a hand blender.
- Serve and season to taste.