Spicy squash and spinach soup

"Try this tasty spicy squash and spinach soup, and why not freeze some for later?"
Prep time:
20 min
Cook time:
40 min
4 people


1 tbsp quinoa
1 large red onion diced
225g (8oz) de-seeded butternut squash diced
1 stick celery diced
1 fat garlic clove crushed
1 small leek diced
1 thin rasher smoked streaky bacon 15g (½oz) very finely chopped (optional if you want the soup to be vegetarian)
¼ tsp dried chilli flakes
1 sprig fresh thyme
1 litre (35fl oz) home-made or reduced-salt stock
400g tin chopped tomatoes in rich natural juice
400g tin borlotti beans in water drained and rinsed
Freshly ground black pepper a good 8–10 turns of the mill
1 tsp red wine vinegar
Small bunch fresh basil
To serve
55g (2oz) fresh young spinach leaves (enough for 4 bowls)


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