Easy One Pot Butternut Squash Soup

Winter months call for cosy soups but usually soup recipes are a little lacking in protein. This cosy butternut squash soup has added protein to help keep you fuller for longer.

Ingredients

1 400g can of cannelloni beans
1 medium butternut squash, cut into cubes
1 vegetable stock cube
1 tsp salt
1 tsp chili flakes
1 litre water
1 medium yellow onion
2 tablespoons of olive oil
2 cloves of garlic, minced

Method

Heat the oil in a large pot and add the onions and garlic.
Simmer for one minute or so, until the garlic and onion smell nice and strong.
Add the rest of the ingredients, reduce the heat and leave to simmer with the lid on the pot for about 30 minutes.
Blend using a hand blender or carefully pour into a blender.
Serve with optional toppings like dairy free yogurt, hummus or pumpkin seeds.
This will keep in an air tight container in the fridge for up to 4 days.