Chunky butterbean & squash soup
Serves 4
Easy
Prep:
Cook:
Serve warming bowls of this healthy butterbean and squash soup with fresh pesto, a dollop of yogurt and hunks of crusty bread
Skip to ingredients
Showing items 1 to 3 of 6
- 1 large butternut squash(800g), peeled and cubed
- 3 tbsp rapeseed oil
- 1 onionfinely chopped
- 2 celery stickschopped
- 1 garlic clovecrushed
- ½ tsp chilli flakes
- 400g can butterbeans
- 800ml low-salt veg stock
- ½ small bunch of thymetied
- 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
Nutrition: Per serving
- kcal296low
- fat14g
- saturates1g
- carbs29g
- sugars13g
- fibre11ghigh
- protein8g
- salt0.8g
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.
