Protein, protein, protein!
This is such an easy recipe for a healthy and delicious butternut squash soup – guaranteed to warm up your winter lunchtimes!
Takes less than 30 minutes to prepare and makes around 3 largish bowls 
Ingredients:
Around 500g of butternut squash, peeled and chopped into cubes (I let Tesco do the hard work and used a bag of ready prepared frozen butternut squash!)
One onion, finely chopped
One red pepper cored, de-seeded and cut into chunks
2 cloves of garlic or fresh garlic paste
One pint of vegetable stock
Pinch of salt and chilli flakes for warmth (optional)
Swirl of cream or crème fraîche to finish (optional)
Instructions:
Place the butternut squash, onion, red pepper and garlic in a saucepan and cover with the vegetable stock. Bring to the boil then reduce to a simmer for around 20-25 minutes or until all the veggies are soft. Using a hand held blender, purée until smooth. Alternatively, allow to cool slightly and transfer soup to a blender to purée. Serve with a swirl of cream or crème fraîche if using and add a few more chilli flakes if you like a bit of heat. Enjoy!
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