Roasted Butternut Squash Soup with Cannellini Beans

Steps

1. Heat the oven to 200°C (390°F) and line a roasting tray with baking paper. Peel the butternut squash and cut it into rough chunks, halve the tomatoes, quarter the red onion, and trim the top off the whole garlic bulb so the cloves are exposed.

   10 min

2. Spread the squash, tomatoes, onion and garlic over the tray. Drizzle the olive oil over the top and season with sea salt and black pepper. Roast for 45-50 minutes, until the squash is tender all the way through.

   48 min

3. Let the garlic cool a little, then squeeze the soft cloves out of their skins. Tip the garlic, squash, tomatoes and onion into a large pot.

   5 min

4. Drain and rinse the cannellini beans. Pour the hot vegetable stock over the vegetables, add the beans, and blend smooth with a stick blender. Taste and add more salt and pepper if needed.

   5 min

5. Toast the pumpkin seeds in a dry pan until they start to pop, and chop the chives. Ladle the soup into bowls and top with a spoon of Greek yogurt, the chives and the toasted seeds. Serve with crusty sourdough.

   5 min

Serving suggestion

Serve hot with a spoon of Greek yogurt, toasted pumpkin seeds and chopped chives, plus a slice of sourdough.

Storage

Keeps 4 days in the fridge in a closed container and freezes for up to 3 months. Add the toppings only when serving.

Notes

Made for meal prep — the soup batch-cooks and freezes well. Leave the Greek yogurt out and it is vegan.