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    Roasted squash & chick pea soup

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    Roasted squash & chick pea soup

    • Total time: Ready in 30 minutes

    Serves: 4


    500g pack frozen essential Waitrose Butternut Squash
    Pinch chilli flakes
    1 tbsp olive oil
    400ml can essential Waitrose Reduced Fat Coconut Milk
    500ml vegetable stock
    400g can essential Waitrose Chick Peas, drained
    25g Waitrose Love Life Pumpkin Seeds, toasted


    1. Preheat the oven to 200ºC, gas mark 6.

    2. Place the squash on a baking tray with the chilli flakes and toss in oil. Roast for 20-25 minutes.

    3. Meanwhile, bring the coconut milk and stock to the boil with the chick peas, add the squash, cover and simmer for 5 minutes.

    4. Blend with a stick blender to smooth. Sprinkle with pumpkin seeds and serve with crusty bread.

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