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Warming Butternut Squash Turmeric and Ginger Soup

Name: Warming Butternut Squash Turmeric and Ginger Soup
Ingredients: 1 tbsp coconut oil; 2 large carrots, chopped; 100g red lentils; 2 garlic cloves, finely chopped; thumb size piece of ginger, grated; 2 tsp turmeric; 500ml stock made with 1 1/2 vegetable stock cubes; 1 can coconut milk; juice of 1 lemon; salt & black pepper to taste

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Ingredients

1 tbsp coconut oil
2 large carrots, chopped
100g red lentils
2 garlic cloves, finely chopped
thumb size piece of ginger, grated
2 tsp turmeric
500ml stock made with 1 1/2 vegetable stock cubes
1 can coconut milk
juice of 1 lemon
salt & black pepper to taste

Preparation

Arrange the butternut squash cubes on a baking sheet and season with salt and pepper
Drizzle with 1 tbsp of oil, give it a mix and roast for 25 minutes in a 220c/200c fan/400f preheated oven
Heat the coconut oil in a large pan, then add in the garlic, ginger and turmeric and cook for 1 minute on a medium heat
Add the carrots and continue cooking for 5 minutes
Add the lentils along with the vegetable stock and coconut milk
Bring to a quick boil, then lower the heat, cover and leave to simmer for 15-20 minutes
Take off the heat, add the lemon juice and season with salt & pepper to taste
Add the roasted butternut squash and blend until smooth
To serve – top with fresh coriander and your favourite bread
Enjoy!