Butternut, butterbean and ginger soup
Boost energy, strengthen defences and soothe muscles with this nutritious soup
Nutrition per serving
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
- 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.
- 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.
- 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.
- 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.