175g/6oz onion, finely chopped
1 tablespoon minced fresh ginger
175ml/6fl oz freshly squeezed
2 tablespoons clear honey
1⁄2 teaspoon salt
1⁄4 teaspoon ground coriander
1⁄4 teaspoon ground cardamom
1⁄8 teaspoon ground nutmeg
225g/8oz sweet potato, cut into
225g/8oz butternut squash, cut into
225g/8oz canned cooked butter
beans, drained and rinsed
50g/2oz cranberries, chopped
• Melt the butter in a large saucepan over a medium-high heat. Add the
onion and ginger, and sauté, stirring, until the onion is softened. Stir in
the orange juice, 150ml/5fl oz water, honey, salt, coriander, cardamom
and nutmeg, and bring to the boil.
• Stir in the sweet potato and squash, and bring back to the boil. Reduce
the heat to a simmer and cook, uncovered, for 7 minutes. Stir in the
butter beans and quinoa, and return to the boil. Reduce the heat and
simmer, covered, for 15 minutes.
• Stir in the cranberries and simmer, covered, for a further 5 minutes.