Spicy Butternut Squash Soup

Serves: 4

Prep: 10 mins

Cook: 50 mins

VG

METHOD:

Toss the butternut squash in a roasting dish with 1 tbs olive oil then roast in oven at 180 degrees for 30 minutes until soft and lightly browned

Meanwhile gently fry onion and celery in olive oil in large saucepan for 3-5 mins until soft

Add the spices, lentils and stock, stir and bring to the boil

Simmer gently on medium heat for 15 mins stirring occasionally

Add the roasted squash and simmer for a further 10-20 mins

Take off the heat and allow to cool a bit

Blend until smooth, adding extra water if it is too thick

Season with salt, pepper and extra paprika or chilli powder to taste

INGREDIENTS:

• 1 Butternut squash, peeled and diced 3 cm

• 1 onion, finely chopped

• 2 sticks celery, finely chopped

• 1 mug red split lentils, well rinsed

• 1 veg stock cube or 1 heaped tsp of veg Bouillon powder dissolved in 2 litres boiling water

• 1 tsp curry powder

• 1 tsp chilli powder

• 1 tsp paprika

• 2 tbs olive oil

TIPS:

Can be stored in fridge for up to 3 days or frozen

Serving suggestion - Stir in a desert spoonful of plain unsweetened yoghurt and sprinkle over some coriander