Chunky butterbean & squash soup
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Serves 4
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.7 out of 5.31 ratingsRate
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Serve warming bowls of this healthy butterbean and squash soup with fresh pesto, a dollop of yogurt and hunks of crusty bread
Healthy
Vegetarian
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A star rating of 4.6 out of 5.12 ratings
A star rating of 4.7 out of 5.39 ratings
A star rating of 4.7 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 large butternut squash
(800g), peeled and cubed
-
3 tbsp rapeseed oil
-
1 onion
finely chopped
-
2 celery sticks
chopped
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1 garlic clove
crushed
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½ tsp chilli flakes
-
400g can butterbeans
-
800ml low-salt veg stock
-
½ small bunch of thyme
tied
-
2 tsp white wine vinegar
-
4 tbsp fresh pesto
(or vegan pesto alternative)
-
low-fat yogurt (or dairy-free yogurt if vegan)
and crusty bread, to serve
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Nutrition: Per serving
-
kcal296
low
-
fat14g
-
saturates1g
-
carbs29g
-
sugars13g
-
fibre11g
high
-
protein8g
-
salt0.8g
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Method
-
step 1
Heat the oven to 200C/180C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender.
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step 2
Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock, thyme and vinegar. Cover with the lid and cook over a medium heat for 10 mins.
-
step 3
Remove and discard the thyme. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowls and top with a swirl of fresh pesto and a dollop of yogurt. Serve with hunks of crusty bread.
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A star rating of 4.7 out of 5.31 ratings
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