Butternut Squash & Lentil Soup

Butternut squash & lentil soup

1kg butternut squash, peeled and deseeded and cut into cubes
1 medium-sized carrot, peeled and chopped
1 medium-sized white onion, chopped
1½ tbsps butter or coconut oil, melted
a good pinch of sea salt and ground black pepper
a thumb-sized piece of fresh ginger, chopped
1 red or green chilli pepper, chopped

(optional)
1 litre vegetable stock
(made with one organic stick cube)
350g cooked red lentils (150g uncooked weight)
1 heaped tsp (per person)

crème fraîche, to serve (optional)
a sprinkle of fresh chives, chopped (optional)

Serves 4
Per serving:
387 calories
19g fat
/ 43g carbs
/ 11g protein

Preheat oven to 200°C/400°F.
Place the squash into a large bowl. Add the onion and carrots. Add 1 tbsp oil / butter
and salt and pepper and toss everything together until the vegetables are evenly
coated. Transfer to a large toasting tin and spread out to form an even layer.

Roast for 35 minutes, or until tender.
Heat the remaining oil / butter in a large saucepan over a medium heat. Add the ginger
and chilli (if using) and fry for one minute, stirring.
Add the stock and bring to a simmer, then add in the roasted vegetables. Add the
cooked lentils, salt and pepper and stir well.
Remove the saucepan from the heat. Blend in batches, until smooth.

Serve with crème fraîche, if using.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on
same day.