Butternut Squash & Red Onion Soup

Serves 4

Ingredients:

• 1 bag (around 500g) of butternut squash, fresh or frozen

• 1 red onion

• 12g olive oil

• 200g frozen or fresh peppers

• 3 vegetable (or chicken) stock cubes

• 1-1.5ltr water

• Ancho chilli flakes to season

Method:

Finely chop the red onion and peppers if you are using fresh. Add everything to a large pot and fry off in the olive oil for 5 minutes. Add the water and stock cubes. Simmer gently for 20-30 minutes or so then blend.

Approximate calories per serving - 87

C 10g F 5g P 15g

To make this vegan simply swap the chicken stock cubes for veg.