Recipe - Butternut Squash Soap

So here we are with the first in our new series of featured soup recipes. Our Nutrition Champion Kerry has come up with one that is hearty and very nutritious. We hope that you will give it a try.

Spiced Lentil and Butternut Squash Soup

Prep: 10 mins

Cook: 40 mins

Serves: 4-6

Ingredients:

2 tbsp olive oil

2 onions finely chopped

2 garlic cloves crushed

½ tsp hot chilli powder

1 tbsp ras el hanout (readily available in most supermarkets apparently)

1 butternut squash peeled and cut into 2cm pieces

100g red lentils

1 hot vegetable stock

1 small bunch coriander leaves chopped

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 minutes or until softened or just caramelised. Add the garlic, chilli and ras el hanout and cook for a further minute.

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 minutes or until the squash is soft. Blitz the soup with a stick blender until smooth then season to taste. Stir in the coriander leaves. Enjoy!

Nutrition per serving:

Calories: 167

Protein: 6g