- 1 tbsp olive or rapeseed oil
- 1 small onion, chopped
- 1/4 medium butternut squash peeled and cut into chunks
- 1 carrot sliced
- 1 garlic clove, crushed
- 1/2 tsp fresh ginger, grated
- pinch of freshly ground nutmeg
- 600ml veg stock (2 tsp vegetable bouillon)
- 400g cannellini beans
- Freshly ground salt and pepper
- Heat the oil in a large saucepan over a moderate heat. Add the onion and cook for 5 minutes until soft.
- Add the butternut squash, carrot, garlic, ginger and nutmeg. Stir and continue cooking for a few minutes.
- Add vegetable stock, bring to the boil and lower the heat, cover and simmer for 20 minutes.
- Remove from the heat and liquidise until smooth using a blender.
- Return to the saucepan, add the cannellini beans and heat through again.
- Season with salt and pepper. Serve with a dollop of greek yoghurt if desired.