Butternut & Bean Soup

Back with another recipe this week, a butternut squash and butter bean soup. Great for these colder and windy days we are having. Deliciously healthy, earthy and even creamy with the flavour of the butter beans.

Serves 2


  • 1/2 a medium sized butternut squash
  • 3 garlic cloves
  • 1 can (400g) butter beans, drained
  • 700ml vegetable stock
  • 1/2 tsp paprika
  • 1/4 tsp onion granules
  • 1 rosemary sprig
  • 1 tbsp olive oil
  • Salt
  • Black pepper


  1. Start by preheating your oven to 200 (fan) and bake the butternut squash for 45 minutes to an hour.
  2. Once you’ve removed the squash from the oven, scoop out its contents, disposing of the skin and place in a bowl. Using the back of a fork, thoroughly mush the squash until it’s mashed but not fully puréed, then leave to one side.
  3. Get yourself a saucepan and on medium heat, start by frying the garlic in the oil for a minute.
  4. Then add the squash, add all the seasonings and cook for 3 minutes.
  5. Add the butter beans and fry for another 2 minutes.
  6. Pour in the stock, mix and leave to cook for 10 minutes.
  7. Add a generous sprig of rosemary, cover and leave for an additional 5 minutes and then serve.

Enjoy ☺️