Zoe Cowell-JonesButternut 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!