How to make butternut squash and Cannellini bean soup recipe

Butternut squash and white bean soup

A soul-warming and nourishing soup with butternut squash noodles and white beans. A spiralizer is needed to create the noodles.


2 people


  • 1 butternut squash (with skin either peeled or sliced off)
  • 400g tinned cannellini beans
  • 1 ltr organic vegetable stock
  • 1cm fresh root ginger, grated
  • 2 garlic cloves, peeled and crushed
  • ½ tsp hot chilli powder
  • 25g flaked almonds
  • 2-3 spring onions, finely chopped
  • 1 tsp coconut oil or olive oil
  • Freshly ground rock salt
  • Freshly ground black pepper


  1. Chop the butternut squash in half. Roughly chop one half into small cubes, and spiralize the other half using the thickest noodle attachment on your spiralizer.
  2. Heat one teaspoon of coconut oil or olive oil in a large pan on a medium heat; when hot add the chopped butternut squash cubes and fry for 5 minutes.
  3. Drain and rinse the cannellini beans using a sieve before adding them to the ginger, garlic and chilli powder, then pour in the organic vegetable stock. Bring to the boil then turn down to a low heat simmering for 5 minutes.
  4. Meanwhile, in a small frying pan with no oil, lightly toast the flaked almonds.
  5. Add the butternut squash noodles to the saucepan and simmer for 2-3 minutes or until tender. Season with freshly ground salt and pepper to taste, and serve with spring onion and toasted flaked almonds.