1kg butternut squash, peeled, deseeded and cut into 2cm pieces,1 large parsnip, cut into 2cm pieces,2 celery sticks, roughly chopped,400g tin butter beans in water, drained,1tsp ground cumin,2tsp ground coriander,25g fresh ginger, grated,1tbsp reduced-salt vegetable stock powder,250ml skimmed milk,3tbsp half-fat soured cream,4tbsp snipped fresh chives
Put a large saucepan over a medium-high heat. Add the butternut squash, parsnip, celery, butter beans, cumin, coriander and ginger. Mix the stock powder with 1 litre boiling water in a jug, then add to the pan along with the milk. Bring the soup to the boil, then reduce the heat and simmer for 20–25 min until the vegetables are tender.,Remove the pan from the heat and purée the soup with a stick blender (or leave to cool slightly and whiz in a food processor).,Serve topped with the soured cream and chives, with a grind of black pepper.