Red Lentil and Butternut Squash Soup

I enjoy a good soup for lunch in work, this soup is perfect for a hearty lunch and is bulked out with lentils. Perfect with a warm wholemeal crusty roll.

Ingredients

  • 2 Tbsp Olive oil
  • 2 Onions
  • 2 Cloves of Garlic
  • 1 Butternut Squash cut into small peices
  • 100g Red lentils
  • 1L hot vegetable stock
  • Coriander leaves

Method

  1. Heat the oil in a large saucepan. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelized. Add the garlic and cook for 1 min more.
  2. Stir in the squash 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.
  3. Blitz the soup with a hand blender until smooth, then season to taste, You could use food processor and blender for ease.

Top Tip

You can freeze the soup after step three, just leave it to fool first before placing them in the freezer.

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