Butternut squash soup

Ingredients

• 1 tbsp sesame oil
• 1 tbsp oil
• 1 large clove garlic, smashed
• 400 g can chickpeas, drained
• 1 butternut squash, deseeded and diced
• Coriander and chilli, to serve

Method

1. Warm the sesame oil and plain oil in a large saucepan. Add the garlic and cook gently for a few minutes without letting it burn.
2. Add the drained chickpeas and diced butternut squash. Cover the pan and cook gently for 5 minutes.
3. Pour in enough water to cover the vegetables. Simmer for about 40 minutes, until the squash is very tender.
4. Blend until smooth, season to taste and serve with coriander and chilli.