Butternut Squash Soup

Butternut squash has a beautiful, sweet flavour, which is really brought out by the addition of ginger and nutmeg. It is, of course, also packed with antioxidant carotenoids, which boost the immune system and protect cells from damaging free radicals. I’ve added tinned cannellini beans to boost the protein content of the soup.

Photo credit: http://www.adrianlawrencephotography.com/

Serves 2

1tbsp light olive or rapeseed oil
1 small onion, chopped

¼ medium butternut squash, peeled and cut into chunks

1 carrot, sliced

1 garlic clove, crushed

½ tsp grated fresh ginger

Pinch of freshly grated nutmeg (optional)

600ml (1 pint) vegetable stock (2 tsp vegetable bouillon)

½ tin (200g (7oz) cannellini beans, drained and rinsed

Salt and freshly ground black pepper

Heat the oil in a large saucepan over a moderate heat. Add the onion and cook gently for about 5 minutes until softened. Add the butternut squash, carrots, garlic, grated ginger, optional nutmeg. Stir and continue cooking for a few minutes. Add the vegetable stock, bring to the boil, lower the heat, cover and simmer for about 20 minutes until the vegetables are tender.

Remove from the heat and liquidise until smooth using a blender, food processor or a hand blender.

Return to the saucepan, add the cannellini beans and heat through again. Season with salt and freshly ground black pepper.  Serve with a dollop of Greek yogurt and a couple of pieces of whole grain toast.