• 1 large butternut squash (800g), peeled and cubed
  • 3 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 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


  • 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.

  • 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.

Goes well with


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A star rating of 4.5 out of 5.11 ratings