Butternut Squash and Bean Soup
A simple butternut squash and bean soup that is warming, filling, and easy to make in one pot.
Servings: 6
Calories: 157kcal
Cost: $7
Equipment
- Large pot
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon cayenne pepper to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 650 g butternut squash peeled, deseeded and chopped into 2cm cubes, (4 ½ cups)
- 1 litre vegetable stock (4 cups)
- 250 ml water
- 400 g can cannellini beans drained and rinsed (or haricot or other white beans) (15 ounce can)
- 2 handfuls kale chopped
To serve
- Greek yogurt
- Coriander or parsley
- Pumpkin seeds
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the onion and cook, stirring often for 6-7 minutes or until soft but not browned. Stir in the tomato paste/puree, garlic, cayenne, cumin and ginger and cook for a further minute.
- Stir in the squash, stock, water and bring it nearly to the boil, then reduce the heat and simmer for 30 minutes.
- Stir in the beans and kale and cook for a further 5 minutes.
- Serve topped with a dollop of Greek yogurt and sprinkled with the herbs and pumpkin seeds.
Nutrition
Calories: 157kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 197mg | Potassium: 499mg | Fiber: 6g | Sugar: 4g | Vitamin A: 12042IU | Vitamin C: 29mg | Calcium: 117mg | Iron: 3mg