Spiced lentil & butternut squash soup

butternut squash healthy lentils low fat soup vegetarian

N/A

Serves 4-6

Source

Ingredients

2 tbsp olive oil

2 onions, finely chopped

2 garlic cloves, crushed

¼ tsp hot chilli powder

1 tbsp ras el hanout

1 butternut squash, peeled and cut into 2cm pieces

100g red lentils

1l hot vegetable stock

1 small bunch coriander, leaves chopped, plus extra to serve

dukkah (see tip) and natural yogurt, to serve

Method

Heat the oil in a large flameproof casserole dish or 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 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. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.