Ingredients:

  • 1 medium Butternut Squash (approx. 1.2 kg / 2.6 lbs), peeled, seeded, and cubed
  • 2 Tbsp (30 ml) Olive Oil, divided
  • 1 tsp (5 g) Flaky Sea Salt
  • 2 Tbsp (30 g) Unsalted Butter or Ghee
  • 1 large Yellow Onion, diced finely
  • 4 cloves Garlic, minced
  • 1 piece (2 cm / 0.8 inch) fresh Ginger, peeled and grated (optional)
  • 1 tsp (5 g) Ground Cumin
  • 1/2 tsp (2.5 g) Ground Coriander
  • 1 tsp (5 g) Smoked Paprika
  • 1 1/2 tsp (7.5 g) Chipotle Chili Powder
  • 1/2 tsp (2.5 g) Dried Oregano
  • 1/4 cup (60 ml) Dry Sherry or White Wine (optional)
  • 6 cups (1.4 Litres) Low-Sodium Vegetable or Chicken Stock
  • 1 cup (240 g) Canned Cannellini Beans, rinsed and drained
  • 1 Tbsp (15 ml) Maple Syrup or Honey
  • Juice of 1 large Lime (about 15 ml / 1 Tbsp)
  • Salt and Freshly Ground Black Pepper, to taste
  • Sour Cream or Crème Fraîche (for garnish)
  • Toasted Pumpkin Seeds (Pepitas) (for garnish)
  • Fresh Coriander (Cilantro), roughly chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil and the flaky salt on the baking tray.
  2. Roast for 25–30 minutes, or until the edges are nicely caramelised and the squash is tender when pierced with a fork. Set aside.
  3. Heat the remaining 1 tablespoon of olive oil and the butter (or ghee) in a Dutch oven over medium heat. Add the diced onion and cook for 6–8 minutes until soft and translucent.
  4. Stir in the grated ginger (if using) and minced garlic. Cook for 1 minute until fragrant—be careful not to burn the garlic.
  5. Add the cumin, coriander, smoked paprika, chipotle powder, and oregano. Stir continuously for 30–60 seconds to bloom the spices and enhance their flavour.
  6. Pour in the dry sherry or white wine (if using), scraping up any browned bits from the bottom of the pot. Let it reduce completely (about 1 minute).
  7. Add the roasted butternut squash, the drained Cannellini beans, and the vegetable/chicken stock to the pot.
  8. Bring the mixture to a gentle boil, then immediately reduce the heat and simmer, uncovered, for 15–20 minutes to allow the flavors to marry.
  9. Carefully transfer the soup to a high-speed blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  10. Return the blended soup to the pot to reheat gently.
  11. Stir in the maple syrup/honey and the fresh lime juice. The lime is essential for brightening the overall flavour profile.
  12. Taste and adjust salt and pepper. If the soup is too thick, add a splash more hot stock or water until the desired consistency is achieved. Ladle the hot soup into bowls and garnish with a swirl of crème fraîche, toasted pumpkin seeds, and fresh coriander.