Keep warm this winter with a comforting bowl of soup, featuring the rich flavours of butternut squash, firey ginger and hearty cannellini beans. This nourishing recipe is perfect for colder days and is sure to become a staple over the winter season.
Preparation time: 15 minutes. Cooking time: 45 minutes. Serves 4-6.
Ingredients
1 butternut squash, halved and deseeded
1 red onion, quartered
3 garlic cloves
2 carrots, chopped into large chunks
10g chunk of fresh ginger
2 tbsp olive oil
1 tin of cannellini beans, drained and rinsed
1 litre of vegetable stock
Salt, pepper and chilli flakes, to taste
Method
1. Preheat oven to 180°C fan / 200°C.
2. Prepare the vegetables and add to a roasting dish with the ginger and olive oil.
3. Roast for 25 minutes, add the cannellini beans, and return to the oven for a further 20 minutes.
4. When golden and tender, blend the roasted veg with the vegetable stock and additional seasoning to taste.
6. Serve with a sprinkle of mixed seeds and slice of sourdough bread.
Nutritional information
Per serving of soup:
Energy 200 kCal / Carbs 28.5g / Fats 7.7g / Protein 7g / Fibre 8.2g
Served with 2 slices of wholemeal sourdough bread:
Energy 373 kCal / Carbs 60.6g / Fats 9.3g / Protein 14.1g / Fibre 11.9g
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