2 x 400 g (13 oz) cartons ready-made butternut squash soup
400 g (13 oz) can chickpeas, drained
4 medium potatoes, peeled and grated
25 g (1 oz) butter
1 tablespoon olive oil
50 g (2 oz) Manchego cheese, grated
Heat the butternut squash soup according to the pack instructions, stirring in the chickpeas halfway through the cooking time.
Meanwhile, squeeze out any moisture from the grated potatoes using a tea towel.
Heat the butter and oil in a large frying pan. Shape the potato into 4 rough patties and place in the pan. Cook for 3–4 minutes on one side, then turn over, sprinkle with the Manchego and cook for a further 3–4 minutes until golden. Serve the rostis with the soup.