Lunch
Butternut Squash & Butter Bean Soup
Dairy-Free
Gluten-Free
High Fibre
Nutrient-Dense
Vegan-Friendly
⏱ 45 min total
🍴 Serves 4
A velvety roasted butternut squash and butter bean soup flavoured with sage and a hint of nutmeg.
Butternut squash provides fibre and carotenoids, while butter beans add plant protein and additional fibre. Blending the beans into the soup creates a satisfying creamy texture without cream.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 700 g butternut squash, peeled and cubed
- 1 × 400 g tin butter beans, drained and rinsed
- 1 tbsp extra-virgin olive oil
- 1 tsp dried sage
- ¼ tsp ground nutmeg
- 800 ml low-salt vegetable stock
- Juice of ½ lemon
- Black pepper, to taste
- 1 tbsp pumpkin seeds, to serve
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the butternut squash with the olive oil and sage and spread over a baking tray.
- 3 Roast for 25–30 minutes until tender and lightly caramelised.
- 4 Transfer the squash to a saucepan and add the butter beans, nutmeg and vegetable stock.
- 5 Simmer for 10 minutes.
- 6 Blend until completely smooth, adding extra water if needed.
- 7 Stir through the lemon juice, season with black pepper and serve topped with pumpkin seeds.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.