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Roasted Butternut Squash and Butterbean Soup

Boost levels of dietary fibre, magnesium, and vitamin B6 with the butterbeans and vitamins A & C with the squash

Ingredients

  • 800g butternut squash, peeled and chopped into 1½ inch chunks
  • 200g tin of drained butterbeans
  • 2 tbsp.  olive oil
  • 1 tbsp. butter
  • 1 onion finely, diced
  • 3 cloves of chopped garlic
  • 2-inch piece of fresh ginger, chopped
  • 1 litre chicken or vegetable stock
  • 400g tin coconut milk
  • 1tsp salt
  • 1/2tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 2 tablespoons of chopped fresh coriander

To serve

  • 2 slices of wholemeal gluten free bread (NOT included in nutritional analysis)

Method

  1. Toss the butternut squash cubes in 1 tablespoon of olive oil, with the spices and seasoning. Roast these on a non- stick tray for 20 minutes in a hot oven (180°c).
  2. Heat the remaining oil and butter in a large saucepan over a medium heat.
  3. Cook the onions down without browning, then add the garlic and ginger. Cook for 1 minute.
  4. Now add the roasted butternut squash and the butterbeans. Cook this while stirring for a further 5 minutes. Add the stock and cover the saucepan with a lid. Simmer until the butternut squash is completely soft (10 minutes).
  5. Add the coconut milk and simmer for five minutes.
  6. Blend with a hand blender.
  7. To serve, sprinkle with fresh chopped coriander.

Nutrition

Calories 229kcal
Fat 11g
Saturates 4.9g
Carbohydrates 23g
Sugars 9.1g
Fibre 6.7g
Protein 7.1g

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.

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  • info@coeliac.ie
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