Butternut and Bean Soup

Ingredients

• 1.1 onion, medium; chopped
• 2.1 leek, chopped
• 3.1 butternut squash, medium; roughly chopped
• 4.2 carrots, roughly chopped
• 5.1 turnip, roughly chopped
• 6.1 parsnip, roughly chopped
• 7.30 gram margarine or butter
• 8.30 millilitre parev chicken-flavour soup powder, 2 tablespoons; parev (non-dairy)
• 9.1 mushroom soup stock cube, crushed
• 10.baked beans in tomato sauce, 1½–2 tins; added at end
• 11.salt and pepper, to taste
• 12.15 millilitre lemon juice, added at end

Method

1. 1.Chop all vegetables roughly but keep the chopped onions separate.
2. 2.Sauté onions in margarine until glassy but do not allow to brown.
3. 3.Add the other vegetables and continue frying gently. Stir occasionally so that the vegetables do not brown but absorb the margarine — about 10 minutes.
4. 4.Add water to cover and simmer gently. Add soup powder and crushed cube.
5. 5.You may need additional powder and cube to taste.
6. 6.Boil for at least one hour until vegetables are soft. Liquidise and correct seasoning.
7. 7.Add the baked beans and the lemon juice. Heat to serve.

Notes

• Parev (also parév/pareve) = Jewish dietary term meaning neither meat nor dairy. Use margarine and parev soup powder if serving after a meat meal.
• The baked beans add body and sweetness; do not liquidise them — add whole after blending.