Butternut, butterbean and ginger soup

Boost energy, strengthen defences and soothe muscles with this nutritious soup

(serves 4)

Nutrition per serving

Energy 339kcal
Protein 10g
Carbohydrate 55g (sugars 9g)
Fat 11g (saturates 5g)



25g unsalted butter
1 tbsp olive oil
1 medium onion, peeled and sliced
1 bay leaf
1 tbsp finely chopped or grated fresh ginger
1 stick celery, finely chopped
1 medium butternut squash, peeled, de-seeded and cut up into chunks
400g tin butterbeans, drained
1-litre vegetable stock
1 tbsp limejuice
Pinch of chilli powder or paprika
Salt and freshly ground black pepper to taste
1 tbsp double cream, crème fraîche or extra virgin olive oil to serve

Preparation time 5mins
Cooking time 30mins
Equipment Medium non-stick saucepan, wooden spoon, handheld blender



  1. Heat the butter and oil in a pan and gently sweat the onion with the bay leaf, ginger and celery on a low heat for 10mins or until soft. Add the butternut squash, half the butterbeans, a large pinch of salt and a few grinds of black pepper, and stir gently for 1min to combine with the onion mixture.butternut butterbean soup step 1a small
  2. Add the vegetable stock, bring to the boil, then lower the heat and gently simmer, covered, for about 30mins until the butternut squash is really tender.butternut butterbean soup step 2 copy small
  3. Turn off the heat, remove from the hob and leave the soup to cool for a few minutes. Blend until the soup is smooth and creamy.butternut butterbean soup step 3 small
  4. Return the soup to the hob and add the remaining butterbeans. Warm the soup again on a gentle heat for a few minutes. Don’t let it boil, as this will affect the flavour. Add the lime juice. Check the consistency; if it’s too thick, add a little more stock. Remember to check the seasoning as well, and serve in warmed soup bowls with a drizzle of cream or olive oil and a sprinkling of chilli powder or paprika for that extra kick.butternut butterbean soup step 4 small