Roasted Carrot & Butternut Squash Soup –

Ingredients

• 400g carrots
• 350g butternut squash
• 800ml vegetable stock
• 1 x 400g tin of butterbeans
• 1 white onion
• 8g fresh coriander
• 2 tbsp olive oil
• 1 tsp chilli flakes
• To taste salt and pepper
• 14oz carrots
• 12.4oz butternut squash
• 28oz vegetable stock
• 1 x 14oz tin of butterbeans
• 0.3oz fresh coriander
• Step 1 Pre-heat the oven to 180 degrees celsius
• Step 3 Add 1 tbsp olive oil to a saucepan. Chop the onion and add to the heated saucepan, allow to gently cook until brown then remove from the heat and leave to cool
• Step 4 Once cooled, add the roasted vegetables, softened onion and vegetable stock water to your Ninja Kitchen food processor . Blend for 1 minute
• Step 5 Drain and rinse the butterbeans and add to the blender along with the fresh coriander, chilli flakes and plenty of salt and pepper. Blend again for 1 minute
• Step 6 Pour the smooth mixture into a saucepan and gently heat until hot and ready to serve!