Thursday, March 30, 2006
- As part of our meetings we like to indulge in soup, here is the first of many recipes to share. These flavours inspire us and remind us of happy times together. Bean and Butternut Squash Stew with Chilli, Mint and Cream 400g tin of Cannellini beans 2tbsps olive oil 3 shallots, finely sliced 375g carrots, peeled and sliced 150g swede or celeriac cut into chunks 2 sticks of celery, sliced 1-2 red chillies, deseeded and finely chopped 900ml veg stock 1 bay leaf 1 cinnamon stick 6 stalks of coriander salt and freshly ground pepper 300g butternut squash cut into chunks 150ml double cream 1-2 tbsps chopped fresh mint Heat the oil in a roomy saucepan over a medium heat. Cook the shallots, carrots, swede and celery for 5 minutes without browning. Add half the chilli and cook for 2 minutes more. Add the beans, stock, bay leaf and cinnamon stick. Cut the stalks and any roots from the coriander and chop, add to the pan and season well, reserving the leaves for later. Bring the stew to the boil, then simmer gently for 10-15 minutes. Add the squash, stir and cook for another 10-15 minutes, until the squash is cooked. If the stew is still very liquid, reduce it by boiling briskly for a few minutes. Remove the cinnamon stick and bay leaf. Taste the stew and add more chilli if necessary. Add the cream and cook, stirring once of twice for a few minutes. Chop the remaining coriander leaves and add to the stew with the mint and stir. Serve immediately. Serves 4.