Butternut Squash & Butterbean Soup serves 4 © Kevin Ashton 2006

These cold, damp.... some times foggy winter days are definitely good days for soup. Making soup reminded me of the even colder winters I spent working in Amsterdam.

A picturesque scene of snowy days, children happily skating on frozen canals, huge icicles hanging from the mooring ropes of the canal barges, and the hearty soups we’d eat when coming indoors. I’ve roasted the butternut squash to give this subtle soup a wonderful taste and the bright yellow colour brings a little sunshine back into the day.

1 kg butternut squash, peeled

1 (300g) tin of organic butterbeans

1Tbsp olive oil

150 g finely diced onion

40 g butter

1 Heaped tbsp fresh chopped coriander

1 litre of chicken or vegetable stock

1 pinch of saffron (optional)

Crème fraiche

If your using saffron, put the strands in a teacup and barely cover with boiling water and leave to soak.
Cut the squash in half lengthwise and remove and keep the seeds. Dive the squash into chunky pieces and place in a roasting tray.
Rub theolive oil into the squash, season with salt & pepper then roast in a medium hot 190 C (gas mark 5) until lightly brown and very tender.
Wash the fibre from the saved seeds and drain on paper towel.
Season the seeds lightly and roast in the oven until lightly browned and crispy then allow to cool.
Melt the butter in a large heavy bottomed saucepan and cook the onions on medium heat until they are tender, stirring occasionally.
Add the stock to the cooked onions, the (saffron & water) and allow to simmer on a low heat.
Drain the butter beans saving the juice, and then pour all of the juice and ¾ of the beans into the stock.
Add the roasted squash to the stock and simmer for a further 10 minutes.
Puree the soup well in a food processor and then push it through a sturdy strainer to make the texture velvety smooth.
Check the seasoning, then return to a low heat and add the coriander.
To Serve
Warm the remaining beans and divide them between 4 warm soup bowls.

Ladle in the hot soup, then sprinkle on the roasted seeds and finish with a dollop of crème fraiche.

Chef’s Tips The roasted butternut squash seeds taste very similar to sunflower or pumpkin seeds,adding a great crunchy topping to the soup. Try adding crispy smoked bacon pieces and toasting some garlic bread to make this dish a great inexpensive lunch time meal.