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Chunky Butterbean & Squash Soup
Ingredients
  • 1 large butternut squash (800g), peeled and cubed
  • 3 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • ½ tsp chilli flakes
  • 400g can butterbeans
  • 800ml low-salt veg stock
  • ½ small bunch of thyme, tied
  • 2 tsp white wine vinegar
  • 4 tbsp fresh pesto (or vegan pesto alternative)
  • low-fat yogurt (or dairy-free yogurt if vegan) and crusty bread, to serve
Steps
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