Butternut Squash and Lentil Soup

Prep Time:

10 minutes

Cook Time:

30 minutes

Serves:

Level:

Lunch

About the Recipe

1 Butternut Squash, chopped

4 Carrots, chopped

2 Onions, chopped

100g Dry Red Lentils

1L Vegetable Stock

2 Garlic Cloves, diced

1/4 tsp Chilli Powder

1 tbsp Ras el Hanout

2 tbsp Olive Oil

1 bunch Corriander, optional

Heat the oil in a saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
Stir in the squash, carrots and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blend the soup until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezer proof bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve topped with coriander leaves.