Soup season is upon us. October has arrived, the leaves are turning amber, and the cooler days are calling for something warm and comforting.
With the change in seasons, I always look forward to the new flavours autumn brings. There’s a brief period each year when the fruits and vegetables of late summer meet the first arrivals of fall. It’s a beautiful overlap that allows for some wonderful combinations.
Earlier this month, I spent a weekend at Green Farm in Kent for one of their spa retreats, designing the seasonal menus and cooking meals for their guests. If you’ve visited Green Farm, you might have wandered through their organic vegetable garden, peered into the polytunnels, or enjoyed a peaceful moment by the pond. The gardens come alive throughout the year as the seasons change, with different crops taking centre stage, birds and insects coming and going, and the lush greenery shifting colours with the weather.
By October, the garden reflects Autumn’s bounty. The tomatoes slow their ripening, green beans ease back, and courgettes signal the end of their season. In their place come the pumpkin and squash family, along with leeks, chestnuts, and other seasonal treats. The blackberries finish, but apples and quinces take their place, reminding me how the British seasons constantly inspire new flavours and textures to work with.
Today's recipe is a warming soup I created at the Green Farm retreat, bringing together some of the last tomatoes of summer with the season’s first butternut squashes. It’s simple to make yet hearty, thanks to the addition of butterbeans, which add a creamy texture and a boost of protein to keep you feeling fuller for longer. Pulses and legumes like butterbeans are wonderful for their fibre content, which supports both our bodies and minds. In fact, this recipe contains 7 of the 30 different plants recommended weekly for a healthy gut.
At home, I often enjoy this soup with a warm spelt bread we bake in a bread cooker, adding ancient grains that provide an extra dose of protein (just like the Romans did centuries ago). The soup pairs beautifully with a hearty slice or can be enjoyed on its own.
And if you have leftovers? Freeze them for up to 3 months, or keep them in the fridge for 3-4 days. It also makes a lovely pasta sauce if you’re feeling creative. I’d love to know how you make this recipe your own!
---
Equipment
- Large saucepan
- Blender or immersion blender (optional)
---
Ingredients
- 5 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 medium tomatoes (about 450g), chopped into eighths
- 1 butternut squash (around 650g), peeled and diced
- 250g cooked butterbeans (or 1 tin, drained)
- 1 tsp chili flakes
- 1 sprig fresh rosemary
- 600ml water
- ½ tsp freshly ground black pepper
- 1 tsp salt
- ½ tbsp sherry vinegar or juice of ½ lemon (optional, for added acidity)
---
Method
1. Sauté the Aromatics
Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion and minced garlic, cooking gently for about 5 minutes, or until softened and aromatic.
2. Add Tomatoes
Increase the heat to medium, add the chopped tomatoes, and cook, stirring occasionally, until the tomatoes release their juices and create a light sauce.
3.Add Remaining Ingredients
Stir in the diced butternut squash, cooked butterbeans, chili flakes, rosemary, salt, and pepper. Pour in the water, bring to a gentle simmer, and cook for 20-25 minutes or until the butternut squash is tender.
4. Blend or Serve
For a smooth texture, blend the soup until creamy, or leave it as is for a rustic, cassoulet-style dish. If desired, stir in the vinegar or lemon juice just before serving to add a touch of acidity and enhance the flavours.
5. Serve and Enjoy
Serve hot, paired with crusty bread or a spelt loaf.
---
Chef’s Tips
- Leftovers: This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Leftovers also make a delicious pasta sauce—just toss with your favourite noodles!
- Pairing: A homemade spelt bread adds a nutty flavour and an extra protein boost, perfect for chilly days.
Enjoy this recipe, and let me know how you make it your own!
Comments