Butternut Squash & Lentil Soup
- 1 kg butternut squash, peeled and deseeded and cut into cube
- 1 medium-sized carrot, peeled and choppe
- 1 medium-sized white onion, choppedd
- 1 1/2 tbsp butter or coconut oil, melted
- a good pinch of sea salt and ground black pepper
- a thumb-sized piece of fresh ginger, chopper
- 1 red or green chilli pepper, chopped (optional
- 1 litre vegetable stock (made with one organic stick cube
- 350 gr cooked red lentils (150g uncooked weight)
- 1 heaped tsp (per person) crème fraiche, to serve (optional)
- a sprinkle of fresh chives, chopped (optional)
- Preheat oven to 200 ̊C/400 ̊F
- Place the squash into a large bowl. Add the onion and carrots. Add 1 tbsp oil / butterand salt and pepper and toss everything together until the vegetables are evenlycoated. Transfer to a large toasting tin and spread out to form an even laye.
- Roast for 35 minutes, or until tender.
- Heat the remaining oil / butter in a large saucepan over a medium heat. Add the gingerand chilli (if using) and fry for one minute, stirring.
- Add the stock and bring to a simmer, then add in the roasted vegetables. Add thecooked lentils, salt and pepper and stir well.
- Remove the saucepan from the heat. Blend in batches, until smooth.
- Serve with crème fraîche, if using.
- Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on the same day.
Per serving: 387 calories, 19g fat, 43g carbs, 11g protein