1tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1tbsp Moroccan seasoning
Reserved roast potatoes from the roast chicken
Reserved butternut squash from the roast chicken
Reserved roasted red pepper from the roast chicken
750ml of chicken stock
Salt and freshly ground black pepper
1 Heat the oil in a large saucepan over a medium heat. Cook the onion for 3-4min, stirring, until softened. Add the garlic and Moroccan seasoning and cook, stirring, for 1min.
2 Add the reserved roasted vegetables, stock and 200ml just-boiled water. Season. Bring to the boil, then lower to a simmer and cook, covered, for 15-20min until the vegetables are very tender. Remove from the heat.
3 Using a hand blender, purée the mixture and strain through a sieve into a clean pan. Add more just-boiled water if too thick and reheat gently.
4 Serve with a swirl of double cream, snipped chives and crusty bread, if liked.
If you haven’t got Moroccan seasoning in your cupboard, use a mild curry powder, ras el hanout or paprika instead.