Butternut squash soup

Here is a easy and yummy soup recipe with lots of flavour. Packed with antioxidants to help boost immune system and with cannellini beans to boost the protein content of the soup (about 7g per portion), which is often lacking in many veg based soups.


Ingredients (serves 4 so can easily be halved):

  • 2 tbsp of olive or rapeseed oil

  • 1 large onion or two small, chopped

  • Half a medium butternut squash or I've also used a 500g frozen pre-chopped squash for speed!

  • 2 carrots peeled and sliced

  • 2 garlic cloves crushed

  • 1tsp fresh ginger (I freeze fresh ginger and grate straight from frozen)

  • Pinch or two of nutmeg

  • 2 pints of veg stock (about 1.2l) - i used 2 tsp of veg bouillon per pint

  • 400g tin of cannellini beans drained and rinsed

  • Freshly ground black pepper and salt


Method:

  • Heat the oil in large saucepan. Add the onion and cook gently for approx 5 mins until softened.

  • Add the squash, carrot, garlic, ginger and nutmeg, cooking for a few mins.

  • Add the stock and bring to the boil, then lower the heat and simmer for about 20 mins until veg is tender

  • Remove from heat and blend until smooth using a blender, hand blender or food processor

  • Return to the pan, add the beans and heat through again.

  • Season with salt and pepper.

  • Serve with a dollop of greek yoghurt and a slice of wholegrain toast if you fancy!

#soup #lunch #dinner #vegetables

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