Slow black dal with roast squash
Overnight-style black dal, restaurant-deep but light on butter, with roast squash on top.
Butternut & white bean soup with brown butter sage
Silky squash soup thickened with beans, finished with brown butter and crisp sage.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onion in the oil; squash and garlic in for 5 minutes.
- Step 2
Stock in; simmer 20 minutes. Add beans; blitz silky.
- Step 3
Brown the butter with sage until crisp.
- Step 4
Nutmeg into the soup; butter and sage over each bowl.
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Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 9g |
| Carbohydrates | 40g |
| – of which sugars | 12g |
| Fibre | 9g |
| Fat | 11g |
| – of which saturates | 4g |
| – of which omega-3 | 0.1g |
| Calcium | 110mg |
| Iron | 2.6mg |
| Salt | 0.7g |
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