- Serves6
- CourseLunch
- Prepare30 mins
- Cook1 hr 10 mins
- Total time1 hr 45 mins
Ingredients
- 250g dried pinto beans
- 1 butternut squash, scrubbed
- 6 tbsp olive oil
- 1 onion, finely sliced
- 2 tbsp Ottolenghi Citrus & Spice Seasoning
- 2 L vegetable stock
- 50g pecan halves, roughly chopped
- ½ x 20g pack chives, finely sliced
- 1 red chilli, deseeded and finely chopped
Method
Soak the pinto beans overnight, then cook the next day according to pack instructions, about 50 minutes. Preheat the oven to 200°C, gas mark 6.
Deseed the squash and cut into 3cm chunks (no need to peel). Drizzle 2 tbsp oil over a large baking tray, toss the squash in and spread out in a single layer. Season with salt, then roast, turning once, for about 40 minutes, until soft and caramelised on the edges.
When the squash is nearly done, heat 2 tbsp oil in a large stock pot or deep saucepan and fry the onion over a medium heat, stirring often, for 5-6 minutes until softening. Add the citrus and spice seasoning, the cooked squash, all but 100g of the pinto beans and the stock. Bring to a simmer and cook for 15 minutes.
Meanwhile, spread the reserved pinto beans out on a baking tray, drizzle over the remaining oil and toss to coat. Season with salt, then roast for 20 minutes, adding the pecans to the tray for the final 6 minutes. The beans should be popped and crispy on the edges and the nuts lightly golden.
Once cooked, blitz the soup with a stick blender until smooth, then season to taste. Divide between bowls and top with the crispy beans and nuts, the chives and chilli.
Cook’s tip
Snack on the leftover squash seeds. Wash and dry them, then toss in a little oil and salt before roasting until crisp and golden. For an extra kick, add a sprinkle of spice before the end.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,481kJ/ 356kcals |
|---|---|
Fat | 19.1g |
Saturated Fat | 2.9g |
Carbohydrates | 26.8g |
Sugars | 11g |
Fibre | 17.7g |
Protein | 10.5g |
Salt | 3.4g |