Haricot Bean and Butternut Squash Purée

Haricot Bean and Butternut Squash Puree recipe Annabel Karmel


Haricot Bean and Butternut Squash Purée

This vegetable puree is packed with flavour. Haricot beans are rich in soluble fibre and a good source of iron.


2 tsp sunflower oil
100 g onion, diced
200 g butternut squash, diced
1 garlic clove, crushed
100 g tinned haricot beans
200 g chopped tomatoes
200 ml unsalted vegetable stock
1 tsp sundried tomato paste
1 tsp thyme
20 g Parmesan (or vegetarian alternative)
40 g baby spinach leaves


  1. Heat the oil in a saucepan. Add the onions and fry for one minute. Add the crushed garlic and fry for 30 seconds more.
  2. Add the butternut squash, beans, tomatoes, stock, sundried tomato paste and thyme. Bring up to the boil, cover with a lid and simmer for 15 minutes.
  3. Add the spinach and cook for one minute.
  4. Blend until smooth, then add the parmesan cheese (or dairy free alternative).

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