Spiced Butternut Squash and Lentil Soup
Ingredients
- 1 squash, peeled and cubed
- 1 white onion
- 2 cloves of garlic
- 1 green chilli
- 1 tsp ground ginger
- 1/2 a tsp ground cumin
- 1 tsp ground coriander
- 100g red split lentils
- 1 stock cube
- water
Preparation
Heat the oven to 190c
Drizzle the squash with olive oil and cover with the spices, season with salt and roast for 40 minutes until tender, turning half way
Meanwhile, finely chop the onion, chilli and garlic
Sauté onion in a large saucepan until beginning to colour, about 5 minutes, next add in the garlic and chilli and cook for another minute
Pour in the lentils and cover in all the garlic, onion oil
Stir for a minute and then add 500ml of water and the stock cube and cook until soft
When squash is cooked, blend it to a thick smooth paste
Pour it into the saucepan of cooked lentils and stir
If its too thick add more water to reach your desired consistency