This is one of those cure-all soups that really does make the day seem brighter. At this time of year, we like to serve it in over-sized mugs.


  • 2 large leeks (washed and chopped)

  • 500g butternut squash (peeled and cut in cubes)

  • 4 large celery sticks (washed and chopped)

  • 6 tbsp Italian olive oil

  • Salt and pepper to taste

  • 1.5 litre boiling water

  • 1 cube / 2tsp of vegetable stock

  • 400g tinned lentils (drained)

  • 200g tinned cannellini beans (drained) 

  • 8 tbsp of double cream   

  • Bread sticks


  • 1.

    In a large saucepan sweat the leeks, butternut squash and celery in the olive oil until soft adding in a couple of pinches of salt. 

  • 2.

    Add the boiling water with the vegetable stock.  Simmer gently for approximately 1 hour.

  • 3.

    Add in the lentils and cannellini beans, season with salt and pepper and cook for a further 10 minutes. 

  • 4.

    Using a hand held blender, blend the vegetables together creating a smooth and creamy texture.

  • 5.

    Decorate each bowl/cup of soup by drizzling a tablespoon of double cream on top. Serve with bread sticks either on the side or crunched into the soup.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 1248kj
  • Fat Total 45g
  • Saturated Fat 13g
  • Protein 54g
  • Carbohydrate 166g
  • Sugar 13g
  • Sodium 2549mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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