Classic squash, nutmeg and borlotti bean soup
- By Super User Super User
Squash and nutmeg are perfect partners and this soup couldn't be simpler to make.
- Place diced squash in a heavy bottomed pan with the carrots. Heat with a glug of olive oil, a pinch of dried chilli and two or three grates of fresh nutmeg, you really don't need much.
- Stir for five minutes taking care to make sure that the squash and carrots don't burn as this will leave an unpleasant bitter taste in your soup.
- Add enough stock to just cover the squash and carrots and leave to simmer until the vegetables are just tender before blending until smooth.
- Season to taste before adding a tin of drained borlotti beans and heating through for a few minutes.