With just a few simple ingredients this hearty soup can be ready to serve forth in under an hour. Serve with a crusty loaf of Roan Mills bread and a simple salad for a satisfying healthy meal. Depending upon your choice of flavorful stock this dish works well for vegans and vegetarians.
Serves 8-10 people
Prep: 10 min • Cook: 40 min • Ready in: 50 min
Sauté the aromatics in olive oil for 8 minutes. Add the squash with 2 cups of the stock and simmer for 12 minutes to soften the squash. Add the beans and berries and remaining stock to the pot. Simmer this on low heat for about 20 minutes, taste and adjust as needed with salt, pepper, olive oil. Serve with a garnish of chopped fresh parsley and a dollop of crème fraiche.
Recipe from the Roan Mills test kitchen