Chunky butterbean & squash soup recipe | Good Food

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

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.
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.