Dinner With Meg

Perfect for: a gut-loving lunch, braving a temperature drop to -6 as seen in the UK

I’m calling this my Glow Get ‘Em soup because the flavour’s THAT good it’s just what you need to shake off that January slump, and you can literally feel your gut glowing on the inside.

Ingredients

Serves 4

• 1 medium butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 large red pepper, deseeded and chunked
• 4 large tomatoes, halved
• 5 cloves garlic, unpeeled
• 2 tsp paprika
• 1 tsp chilli flakes
• 1 tsp ground turmeric
• Salt and black pepper
• Extra virgin olive oil
• 1 tbsp honey
• 750 ml chicken bone broth
• 400g jar butterbeans, drained and rinsed
• 100ml single cream
• Small handful fresh coriander, chopped

Method

1. Heat oven to 200°C (180°C fan). Spread the squash, carrots, red pepper, tomatoes, and garlic on a large roasting tray.
2. Drizzle with olive oil and sprinkle over paprika, turmeric, chilli flakes, salt, and pepper.
3. Roast for 35–45 minutes, turning once, until soft and caramelised.
4. Squeeze the roasted garlic out of its skins into a large pot.
5. Add the roasted vegetables, butterbeans, and chicken bone broth. Simmer gently for 10 minutes.
6. Blend until smooth. Adjust thickness with a little extra broth or water if needed.
7. Stir in the single cream, taste and adjust seasoning, then stir through the chopped coriander.

I also garnished mine with more coriander and a drizzle of chilli oil (just obsessedddd with it, I’m a sucker for heat)