Butternut squash, chickpea and spinach soup!

This soup is the ultimate comfort food!

Ingredients
For Butternut Squash
1 butternut squash, cut into 1 inch pieces
1 tsp sunflower oil
½ tsp salt

For the Soup
1 tbsp sunflower oil
2 medium sized onions, finely chopped
1 tsp salt
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp ground cumin
400g chopped tomatoes
400g chickpeas
400 ml boiling water
100g spinach leaves, roughly chopped
½ tsp sugar

Method

– Preheat the oven to 200°C / 180°C with a fan.

– Add the butternut squash to a baking tray, drizzle with oil, and add ½ tsp salt. Put it in the oven and roast for 45 minutes.

– Add the oil to a large hot pan. Add the onions and cook for 5-8 minutes until starting to colour.

– Add the salt, ground cinnamon, chilli powder, and ground cumin. Stir through.

– Add the chopped tomatoes, chickpeas, and 400ml boiling water. Cover and cook for 35-40 minutes on low heat.

– Add the spinach, butternut squash, and sugar. Stir through and cook until the spinach has wilted.

Serve with some toasted and buttered sourdough!