CHUNKY BUTTERBEAN & SQUASH SOUP

Chunky butterbean & squash soup image

Serve warming bowls of this healthy butterbean and squash soup with fresh pesto, a dollop of yogurt and hunks of crusty bread

Provided by Esther Clark

Time 1h5m

Number Of Ingredients 12

Ingredients

1 large butternut squash (800g), peeled and cubed
3 tbsp rapeseed oil
1 onion, finely chopped
2 celery sticks, chopped
1 garlic clove, crushed
½ tsp chilli flakes
400g can butterbeans
800ml low-salt veg stock
½ small bunch of thyme, tied
2 tsp white wine vinegar
4 tbsp fresh pesto
low-fat yogurt and crusty bread, to serve

Steps:

Heat the oven to 200C/180C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender.
Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock, thyme and vinegar. Cover with the lid and cook over a medium heat for 10 mins.
Remove and discard the thyme. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowls and top with a swirl of fresh pesto and a dollop of yogurt. Serve with hunks of crusty bread.

Nutrition Facts : Calories 296 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium