Squash, Bacon and Kale Soup with Butter Beans

This is a recipe I make loads at this time of year. These are exactly the flavours I crave when the temperature dips. It’s a super simple recipe and I will often add or leave out certain things depending on what I have in the kitchen.

 

 

Ingredients

1 small butternut squash (or any other type of squash or pumpkin)

1/2 pack of smoked streaky bacon

1/2 a big bunch of cavolo nero (or any other type of kale)

1 onion

500ml chicken stock

1 tin chopped tomatoes

1 tin butter beans

1tbsp cumin seeds

1tbsp chilli flakes

Olive oil

Black pepper

Worcestershire sauce (optional)

Method

Peel and roughly chop the onion and start frying in some olive oil in a large lidded pan. Meanwhile peel, deseed and chop the squash into little cubes.

When the onion has softened slightly add the bacon, chopped into chunks and continue to fry until the bacon browns. Add the cubed squash and the spices. Give a stir and continue cooking for five or so minutes and then add the tinned tomatoes and stock. Stir and bring to the boil. Reduce the heat, put the lid on the pot and simmer for around 20 minutes or until the squash softens.

Chop the cavolo nero into slices and drain the butter beans. Add to the pan, pop the lid back on and simmer for a final 10 minutes until the kale is cooked but still has a bit of a bite. Add some black pepper to taste (the smoked bacon should add enough saltiness though) and a shake of Worcestershire sauce, if using.

I like to shave some Parmesan over the top to serve. Also Tabasco is a great addition. Enjoy!

Serves 2 generously with enough leftovers for lunch the next day.