I got this recipe from a friend over a coffee. (Aren’t they the best recipes?) I made some additions. That’s the beauty of soup: no hard and fast rule. This butternut squash soup is so delish and filling (especially with the protein boost from the lentils) that even my “soup is boring” Hubster loved it.
What You Need:
1 butternut squash, chopped, peeled and deseeded (yep, so much easier to peel the squash after chopping it. All these years I avoided this vegetable or fought with it, just because I didn’t know that!)
4 – 6 whole long red peppers
4 large carrots, sliced
1 or 2 red onions, roughly chopped into quarters
Coconut oil (this is a good one) or olive oil depending on preference
3 whole cloves of garlic
100ml measure of red lentils (doesn’t have to be precise), washed and drained
1.5 – 2 litres low salt vegetable stock eg. Swiss Marigold vegetable bouillon
What You Do:
Divide the vegetables between two roasting tins and drizzle oil over them (to turn solidified coconut oil back into liquid form, simply heat 1 or 2 tablespoons in a small frying/skillet pan). Roast at 200C for about 30 minutes.
Meanwhile, cook the lentils and garlic in about 500ml of the stock; 10 to 20 minutes approx. Use a large saucepan that will accommodate the vegetables later.
Remove the head of the peppers (essential) and deseed (optional but I guess most kids won’t like to come across seeds). Add the roasted vegetables to the lentils. Although it’s quicker to tip the tray and spoon the veggies straight into the pan, I use a slotted ladle to scoop the vegetables out to drain some of the oil first.
Blend with a hand blender or tip into food processor and whazz it all up as Mr Oliver says.
Serve with thick crusty brown bread, sour bread, garlic bread or be good and leave the bread!
You Can Also Try This:
Add dried mixed herbs to the vegetables before roasting
Zing it up for adults by adding crushed dried red chillies at the blending stage