Winter Squash, Beans and Chorizo soup (4 portions; 305kcals, 17g protein, 40g carb, 10g fat, 12g fibre, 5.5 portions of fruit&veg):-
- 1 large Winter Squash (approx 1kg after de-seeding and peeling)
- 15ml Extra Virgin Olive Oil
- 1 Tsp Fennel Seeds
- 1 Drained Can/224g Borlotti Beans
- 1 Vegetable Stock Cube
- 1 Drained Can/180g Kidney Beans (in water, not sauce)
- ½ Ring/112.5g Spanish Chorizo Ring
- 1 Tin/400g Tinned Plum Tomatoes
Slice into thick slices, then cut into cubes.
Place the cubed squash in a large container that has a lid, add the fennel seeds and olive oil, put the lid on and shake/toss to coat all of the pieces well.
Spread the chunks over a baking tray and bake in the oven on a medium heat for 30 minutes or until soft and chewy-looking. Remove from the oven and allow to cool a bit. Make up the vegetable stock with a little hot water and have some extra water on standby. Add the stock to the squash chunks along with the tinned tomatoes and blend to a thick, smooth consistency with a hand blender. You should see soft ridges in the paste.
Gradually add more hot water, continuing to blend until you have a soup consistency you would like. I'd err on the side of thicker than thinner as you can always thin it a bit more later.
Chop the chorizo into small cubes.
Add the drained beans and chopped chorizo to the squash soup/puree.
Then gently stir together to coat the beans and chorizo chunks but not break them up.
If eating immediately, re-heat gently in a pan and serve. Otherwise you can chill it in portions and it will keep in the fridge for 2-3 days or in the freezer for a few weeks. Reheat carefully and do not add salt until reheating is complete otherwise the beans will become hard and unpleasant.