Ingredients:

  • 1 large (approx. 1.2 kg / 2.5 lb) Butternut Squash, peeled, deseeded, and roughly chopped into 1-inch chunks.
  • 2 Tbsp (30 ml) Olive Oil (or Rapeseed Oil) for roasting
  • 1 tsp (5 g) Sea Salt for roasting
  • ½ tsp (1.5 g) Freshly Ground Black Pepper for roasting
  • 2 Tbsp (30 ml) Olive Oil for flavor base
  • 1 large Yellow Onion, finely diced (approx. 200 g)
  • 1 medium Carrot, peeled and finely diced (approx. 100 g)
  • 3 cloves Garlic, minced (approx. 15 g)
  • 1 Tbsp (7 g) Smoked Paprika (Pimentón Ahumado)
  • 1 tsp (3 g) Chipotle Powder
  • ½ tsp (1 g) Dried Thyme
  • ¼ tsp (0.5 g) Cayenne Pepper (optional, for extra heat)
  • 2 x 15-ounce (425 g each) cans Cannellini Beans, rinsed and drained (reserve about ½ cup for garnish)
  • 5 cups (1.2 Litres) Low-Sodium Vegetable Stock
  • 1 Bay Leaf
  • 1 Tbsp (15 ml) Maple Syrup or Honey
  • Salt and Pepper, to taste
  • 2 Tbsp (30 ml) Crème Fraîche or Greek Yogurt (optional, per serving)
  • Toasted Pumpkin Seeds (Pepitas), for sprinkling
  • Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Preheat oven to 200°C / 400°F (Gas Mark 6). Toss the prepared squash chunks with 2 Tbsp olive oil, salt, and pepper on the baking tray.
  2. Roast for 25–30 minutes, or until the squash is tender, slightly caramelised around the edges, and easily pierced with a fork. Remove and set aside.
  3. Heat 2 Tbsp olive oil in the Dutch oven over medium heat. Add the diced onion and carrot. Sauté for 6–8 minutes until softened and translucent (this is your soffritto foundation).
  4. Stir in the minced garlic, smoked paprika, chipotle powder, dried thyme, and cayenne (if using). Cook for 1 minute until fragrant, ensuring the spices don't burn.
  5. Pour in the vegetable stock and the maple syrup. Stir in the Bay Leaf and approximately 1 ½ cans of the drained cannellini beans (reserve the rest for texture later).
  6. Add the roasted butternut squash to the pot. Bring the mixture to a simmer. Reduce the heat and cook gently for 10 minutes to allow the flavours to marry.
  7. Take out and discard the Bay Leaf. Carefully use an immersion blender to blend the soup until completely smooth and velvety. (If using a standard blender, work in small, vented batches.)
  8. Check Consistency: If the soup is too thick, add a splash more stock until it reaches your desired consistency (it should be thick but pourable).
  9. Stir in the reserved ½ cup of whole cannellini beans. Heat through for 2 minutes. This provides wonderful texture contrast.
  10. Taste the soup. Adjust the salt, pepper, and maple syrup (if needed) until the balance between sweet, salty, and spicy is perfect.
  11. Ladle the hot soup into bowls. Garnish each serving with a dollop of crème fraîche or yogurt, a sprinkle of toasted pumpkin seeds, and fresh coriander.