Roasted butternut squash and red lentil soup
A lightly spiced, deliciously hearty soup, perfect for the colder months.
medium butternut squash
(2 1/4 cups)
Salt & pepper to taste
Preheat the oven to 180C (350F).
Peel the squash and remove the seeds. Cut the flesh into 2-3cm chunks and place in a large roasting tin.
Peel the onion & cut into wedges. Peel the garlic cloves and cut each one in half. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat.
Roast in the preheated oven for 30-40 minutes until soft and starting to brown at the edges.
Meanwhile, rinse the lentils and place in a large saucepan with the stock. Bring to the boil and simmer, covered for around 20 minutes until soft.
Remove the vegetables from the oven, and tip everything from the roasting tin into the pan with the lentils. Add 250ml (a generous cup) boiling water and whizz using a stick blender until smooth.
Adjust the seasoning to taste, and serve.
Per serving: calories 247; fat 16g; protein 7g; carbs 21g