Squash and cannellini soup
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Serves:     people
Notes from Anna

A hearty, healthy soup to fight the winter chill.  This tasty,  energy-boosting meal is rich in protein, fibre and vitamins.    Make a  large  batch and freeze some for when you are pressed for time. Defrost completely and re-heat gently until piping hot before serving.



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  1. TURN OVEN ON TO 200˚C/180˚C FAN/GAS 6
  2. Peel, deseed and cube the squash. Wash and halve the tomatoes. Peel and roughly chop the onion.
  3. Peel and bash the garlic clove. Rinse the sage sprigs and strip the leaves.
  4. Rinse the cannellini beans under running water and set aside.
  5. In a bowl, mix 2 tablespoons of olive oil with the balsamic vinegar and a little sea salt. Put the tomatoes and garlic in a roasting tin and drizzle with olive oil dressing. Roast for 20-25 minutes, shaking the tray regularly to make sure the tomatoes cook evenly and don’t stick to the tray.
  6. Meanwhile, warm the remaining oil in a large pan. Bruise the sage leaves between your fingers to help release their aromatic oil and add to the pan with the onion . Sprinkle with a little salt and cook for 5-7 minutes until soft, stirring frequently.
  7. Add the squash, stir the mixture thoroughly, add 50ml of hot water and cover the pan with a lid. Lower the heat and simmer for about 15 minutes, stirring occasionally.
  8. Make the vegetable stock according to packet instructions. Add the cannellini beans and the vegetable stock to the pan and cook for another 5 minutes.
  9. Remove the tomatoes from the oven. Reserve a few for decorating the individual soup bowls and add the rest to the pan. Cook for a couple of minutes.
  10. Whizz the soup in a blender until smooth. Return to the pan. Add a generous grinding of black pepper and serve immediately, decorating with the reserved roasted tomatoes.

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