Butternut Squash and Fava Bean soup, with a Morrocan twist

It's Friday, which means that it's time to invent something to use up whatever odds and ends there may be in the kitchen.

There's a butternut squash lurking from last week's veg box, and a tub of homemade stock in the freezer that needs using up, so it looks like we have a soup.

Now vegetable soup generally means some lentils or split peas to thicken and add protein. So an excuse to try the British-grown split Fava beans from Hodmedods that arrived in a Flavrbox. And then there's the tin of Ras el Hanout, that arrived that way too, ready to give a mild spiciness to it all...

Time to get out the pressure cooker.

• 1 butternut squash.
• 1 large onion, peeled and chopped.
• 4 cloves garlic, peeled and coarsely chopped.
• A splash of olive oil.
• 2 tsp Ras el Hanout.
• 200g split dried Fava beans.
• 1 litre homemade stock.
• Salt and Pepper to taste.

Pop the butternut squash in the oven at 200C to roast for half an hour.

Saute the onion and garlic in olive oil in the bottom of the pressure cooker until translucent.
Sprinkle over the spices and then add the dried beans. Stir to coat in the spices.
Add the homemade stock and set to boil whilst you peel deseed and chop the roasted squash.
Add the chopped squash to the pan, close the lid.
Cook at high pressure for 20 mins or so.
Let cool until the pressure releases.
Blitz with a handblender until smooth and creamy.
Adjust seasoning to taste, and serve.