Chunky Butterbean & Squash Soup

NUTRITION INFO (1 SERVING)

INGREDIENTS INFO (SERVES 4)

• 800.0g Butternut Squash, Roasted without Oil, Weighed without Skin and Seeds
• Medium onion (150g) Onions, Raw
• Small clove (2g) Garlic, Raw
• Large 400g Tin (drained) Butter Beans, Tinned, Drained
• Cube (made up) Lidl Newgate 12 Vegetable Stock Cubes
• Teaspoon (4g) Dried Chilli Flakes

METHOD

1. Heat the oven to 200C/180C/gas 6. Pit the squash on a baking sheet and toss with 1 tbsp of the oil and a pinch of salt. Roast for 25-30 mins or until tender or cook in the microwave for 5 minutes
2. Heat the remaining oil in a casserole dish or saucepan with a lid. Add the onion and celery with a pinch of salt and fry over a low-medium heat for 10 mins, or until softened and translucent. Add the garlic, chilli and butterbeans and cook for 1 min more. Add the roasted squash with the stock,
3. Cover with the lid and cook over a medium heat for 10 mins.
4. Blitz half the soup with a stick blender, leaving some whole bits of squash. Ladle the soup into bowl,enjoy…