This hearty vegan soup packs in a mighty 3 of your 5 a day and is topped with crispy butter beans for extra protein. Any leftovers freeze brilliantly, so it’s worth making a double batch.
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Preheat the oven to 200ºC, gas mark 6. Arrange the halved tomatoes, butternut squash, onions, garlic and ½ of the butter beans in 1-2 large roasting tin(s). Toss with 2 tbsp oil and season. Roast for 40 minutes, stirring halfway through.
Meanwhile, on a separate small tray, toss the reserved butter beans with the remaining 1 tbsp oil and season. Roast for 15-20 minutes until golden and crisp. When the vegetables are ready, remove from the oven and set aside to cool for 5 minutes.
Blend the roasted vegetables with the hot stock, vinegar and sugar in a saucepan with a stick blender (or whizz in batches in a large jug blender) until smooth. Season and add a little water to loosen, if needed. Reheat the soup and serve in bowls topped with the crispy butter beans and pesto.