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  • 2 tsp sunflower oil
  • 50 g onion, diced
  • 100 g leek, diced
  • 30 g apple, peeled and diced
  • 150 g butternut squash, diced
  • 100 g chicken breast, chopped
  • 1 clove garlic, crushed
  • 300 ml unsalted or very weak chicken stock
  • 25 g fresh baby spinach
  • 15 g Parmesan cheese , grated


  1. Heat the oil in a saucepan.
  2. Add the onion and leek and fry for 2 minutes.
  3. Add the apple, carrot, squash and chicken.
  4. Fry for 3 minutes, then add the garlic and fry for one minute.
  5. Add the stock, bring up to the boil. Cover and simmer for 15 minutes.
  6. Add the spinach and cook for one minute.
  7. Blend to the desired consistency.
  8. Stir in the parmesan cheese
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