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    Squash Soup with Cannellini Beans and Gruyere

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    Squash Soup with Cannellini Beans and Gruyere

    • Vegetarian
    • Preparation time: 35 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 6 - 8


    • 3 small onions, chopped
    • 1 clove garlic, chopped
    • ½ tsp chilli flakes, or to taste
    • 4 tbsp olive oil
    • 1 large butternut squash
    • 1.2 litres chicken stock
    • 1 bay leaf
    • 3 sprigs parsley
    • 170g Gruyère - 55g diced and 115g finely grated
    • 200ml crème fraîche
    • Sea salt
    • Freshly ground black pepper
    • 410g can cannellini beans, drained and rinsed


    1. Gently fry the onion, garlic and chilli in the oil in a large pan for 15 minutes or until soft and golden. Meanwhile, peel the squash. Scrape out the seeds, then dice the flesh. Stir into the onions. Cover and continue to fry, stirring occasionally, for about 5 minutes, or until the squash begins to soften.
    2. Add the stock, herbs and diced Gruyère and simmer gently for about 45 minutes or until the squash is soft. Discard the herbs and liquidise the soup. Add the crème fraîche and season. You can then either add the drained beans, heat through, and serve or heat the beans separately in a little olive oil and spoon onto the individual bowls of soup at the last minute. Sprinkle grated Gruyère over each bowl, drizzle with a little extra virgin olive oil, if you like, and serve.

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