Butternut Squash and Cannellini Bean Soup

  • Difficulty: Easy
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
Butternut Squash Soup

Sage is such a healthy herb, to the point where the ancient Romans considered it a sacred plant. If you have left over sage, here’s a delicious soup recipe which also provides lots of healthy fibre.

Beans are an excellent ingredient for bulking up a meal. Fibre aside, they also provide protein. Read more about the benefits of beans in the “Full of beans” blog post.


  1. Fry the vegetables, garlic and sage in the olive oil for approx. 5 minutes.
  2. Pour in the hot stock and bay leaves and bring to the boil. Reduce the heat and simmer for 15-20 minutes.
  3. Add the beans and heat through, then stir in the parsley. Season to taste with salt and pepper.
  4. Serve as a chunky soup or purée, sprinkled with parmesan.


  • 1 small butternut squash, peeled, deseeded & diced
  • 2 leeks, finely sliced
  • 1 carrot, finely sliced
  • 2 sticks celery, finely sliced
  • 2 garlic cloves, finely sliced
  • 12 sage leaves, shredded
  • 1 tbsp olive oil
  • 1.2 litres chicken or veg stock
  • 2 bay leaves
  • 400g tin cannellini beans, drained & rinsed
  • 2 tbsp chopped parsley
  • Ground black pepper Salt Grated parmesan

Items marked with () are what we call "home ingredients" not included in each recipe bag. All other ingredients are supplied in the bag, in enough amounts for the supplied recipes.