Butternut squash and bean soup recipe

  • Serves 8
  • 40 mins
  • 155 calories / serving
  • Freezable
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Pumpkin and Butterbean (h)

First, make the stock. Dissolve the Knorr Vegetable Stock Pots in 1.2 ltr of boiling water, stirring until thoroughly dissolved. Place the Knorr Vegetable Stock in a large saucepan and bring to a gentle simmer.

In a separate large heavy-based saucepan, heat the Flora Cuisine. Add in the onion and garlic and fry for 1–2 minutes over a high heat, stirring constantly so that they soften but don’t brown at all.

Add in the carrot and celery and cook for 2–3 minutes, stirring constantly. Add in the tomato purée – this will give the soup a great colour – and cook over a medium heat, stirring constantly to mix in well.

Bring the simmering Knorr Vegetable Stock to the boil and add to the onion mixture. Bring to the boil, then reduce the heat and simmer for 20 minutes.

Add in the drained butterbeans and simmer for 10 minutes, then add in the pumpkin or butternut squash, bring to the boil and simmer for 10 minutes.

Add in courgettes and thyme, bring to the boil, reduce the heat and simmer for 5 more minutes. Adding fresh thyme gives a lovely flavour to the broth.

Check that the vegetables are cooked through; you want them tender, but retaining texture.

Take the soup to the table to serve. Some slices of crusty bread would go well with it.

See more Soup recipes 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • Ingredients

  • 2 Knorr Vegetable Stock Pot
  • 2tbsp Flora Cuisine
  • 2 small onions, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 6 small carrots, peeled and finely chopped
  • 3 celery stalks, finely chopped
  • 2tbsps tomato puree (optional)
  • 840g butterbeans in water, drained
  • 2 courgettes or 6–8 baby courgettes, cut into chunks
  • 500g butternut squash, peeled and chopped into chunks
  • 1tsp chopped fresh thyme
  • crusty bread, to serve
  • Energy 650kj 155kcal 8%
  • Fat 4g 6%
  • Saturates 1g 4%
  • Sugars 9g 10%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 19.4g Protein 6.1g Fibre 8.4g


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