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
Ancho chilli flakes to season
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.