Recipes

Spicy butternut squash soup (Debs favourite)

Ingredients:

1 butternut squash

2 carrots

2 tsp coconut or other cooking oil

1-2 tsp curry powder (according to heat preference)

50g red lentils

1 tin (400ml) coconut milk

750ml vegetable stock

(Usually enough for 4-6 bowls depending on size of butternut squash)

Method:

Peel and chop the butternut squash into roughly 2 cm cubes, discarding the seeds.
Peel and chop the carrots into thin slices.
Add the oil to a very large saucepan and turn up a medium heat.
When the oil is hot add the butternut squash and carrots and give them a stir every now and then for 2 minutes, adding the curry powder at the end and mixing in.
Now add the lentils followed immediately by the coconut milk and vegetable stock.
Stir and adjust the heat to allow the soup to bubble very gently for 25- 35 minutes, stirring every now and then.
After, remove pan from heat.

For a smooth soup, use a blender. I prefer a chunkier soup, so I use a potato masher, to break up some of the chunks of butternut squash and carrot, leaving a few larger chunks in too.

It's ready to serve straight away, or you can freeze in portion-sized containers and defrost then heat when you're ready for some more.