The soup was made using some spare roast butternut squash from the freezer. The rest of the ingredients were:

• 2 small onions, 1 leek, 2 cloves of garlic. Chopped and fried until softened.
• 1 tub of chicken stock.
• 1 tbs chopped parsley
• 1 medium sized cooked potato
• A pinch of salt.
• 1 diced carrot.

Everything was simmered for about an hour then left to cool before being liquidized. There was enough for 2 days. Day 1 was a mug of the soup with diced chicken added. For day 2 I cooked some 'soup mix' which contained pasta, pulses and grains. This made the soup very thick, almost like drinking a stew.