Roasted butternut squash and red lentil soup

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash, medium
  • 4 Garlic cloves
  • 1 Onion, medium
  • 100 g Red lentils

• Canned Goods

  • 500 ml Vegetable stock

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin seeds

Found on family-friends-food.com

Ingredients

• 1 medium butternut squash
• 1 medium onion
• 4-6 garlic cloves
• 2 tsp cumin seeds
• 4-5 tbsp olive oil
• 100g red lentils
• 500ml vegetable stock
• Salt & pepper to taste

Directions

• Preheat the oven to 180C. 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 boiling water and whizz using a stick blender until smooth. Adjust the seasoning to taste, and serve.

Nutrition