Lunch
Butternut Squash & Butter Bean Soup
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the butternut squash with the olive oil and sage, then spread it out in a single layer over a baking tray so it roasts rather than steams.
- 3 Roast for 25–30 minutes, turning once, until a knife slides through easily and the edges are lightly caramelised.
- 4 Transfer the roasted squash to a saucepan and add the butter beans, nutmeg and vegetable stock.
- 5 Bring to a simmer and cook for 10 minutes so the flavours combine.
- 6 Blend until completely smooth with a stick blender or in a countertop blender, adding a little extra water if it's thicker than you'd like.
- 7 Stir through the lemon juice, season with black pepper, and serve topped with a scatter of pumpkin seeds for crunch.
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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.