- Serves 4
- 10 mins to prepare and 35 mins to cook
- 399 calories / serving
- 2 tbsp. olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp. smoked paprika
- ½ medium butternut squash, peeled, deseeded and cut into 1cm cubes (about 400g prepped weight)
- 1 vegetable stock cube, made up to 750ml
- 300g paella rice
- 300g frozen sliced green beans
- 15g parsley, roughly chopped
- In a wide, shallow casserole or big frying pan, heat the oil over medium high heat.
- Cook for 6-8 minutes, or until the onion is cooked and lightly brown.
- Fry for 1 minute after adding the garlic and paprika, then add the butternut squash cubes and swirl well to coat with the spices.
- Pour the stock over the squash and onions in the pan, season and bring to a simmer.
- Sprinkle the rice over the stock, stir briefly, then reduce to low heat and cook, uncovered and without stirring, for 20 minutes, or until the rice has absorbed most of the stock and the squash is soft when pierced with a fork.
- If the stock has been absorbed but the rice is still clinging to the bottom of the pan or has a crunch in the middle, add 100ml water and continue to simmer for another 5 minutes.
- When the rice is soft, add the green beans and simmer for 3-4 minutes more, or until the stock has been absorbed and the beans are done. To serve, scatter the parsley on top.
Tip: Soup can be made using leftover butternut squash by boiling cubes in stock with a softened onion, then blending with a little double cream.