Spiced Butternut, Chickpea and Tomato Soup

Spiced Butternut, Chickpea and Tomato Soup

Serves 4-6 generously
2.5 pts per serving (for 4)
2 pts per serving (for 6)

1 tbsp olive oil
3 large shallots, peeled and finely chopped (or1 small onion)
2 cloves garlic, crushed
1 red or green chilli, deseeded and chopped
1 large butternut squash, peeled, deseeded and cut into roughly 3cm cubes
1 level tsp ground cinnamon
1/2 level tsp ground cumin
1/2 level tsp ground coriander
1 x 410g tin chickpeas, drained and rinsed
1 x 400g can chopped tomatoes
1/2 tbsp tomato puree
4 rounded tsp Marigold Swiss vegetable bouillon powder (or 1 veg stock cube)
1.2 litres cold water

Soften the shallot, garlic and chilli in the oil in a large saucepan for 2-3 minutes. Add the squash, cover and cook, stirring occasionally for 5 minutes. Add the spices and cook for a further 1-2 mins. Add the remaining ingredients and season well. Bring to the boil, then cover and simmer for 30-40 mins until the squash is tender. Liquidise in batches until smooth, then serve with a tablespoon of yoghurt per serving (0 points).