Chicken, Butternut Squash and Bean Soup
This soup freezes brilliantly. Place any leftovers in a freezer bag, labelled and marked with the date.
Preparation time 10 minutes
Cooking time 40 minutes
1 Place the peppers skin side up under a pre-heated grill and cook until the skin scorches. Place into a plastic bag, seal and the skins should fall off. Scrape any extra burnt bits off. Slice each piece into four.
2 In a large stockpot, place the pan on a medium heat, pour in the oil, add the leek and fry gently for 5 minutes. Add the garlic, butternut squash and potato. Toss together so the squash and potato is covered in the oil and cook for a further 5 minutes on a high heat.
3 Add the stock, wine, bay leaves, parsley and bring to the boil. Then, reduce the temperature to 2 a low heat and leave to cook gently for 20 minutes. Add the cabbage and the reserved peppers and simmer for about 10 minutes. Stir in the beans and chickpeas. Season with salt and pepper. Heat through. Serve in a bowl and sprinkle over the spring onion and grated cheddar cheese.