Butternut and Red Lentil Soup

Butternut squash is rich in fibre, vitamins and minerals so it’s a good all-rounder to add to your diet (it’s also lovely roasted in small pieces and added to salads or quinoa dishes). to add some protein to a warming soup, use red lentil.

Method

1. Rinse the lentils and leaves to soak in a bowl of cold water.

2. Heat the oil in a large saucepan over a medium heat and add the onion, celery and ginger. Sauté for 5 mins until the onions are soft and transparent.

3. Add the butternut squash and sauté for a further 5 minutes. Add the stock and gently simmer for 20 minutes until all the vegetables are soft and mushy.

4. Add the corn and red lentils, cover the saucepan and simmer for a further 20 minutes.

5. Remove from the heat, let the soup cool slightly and then blend. You can leave it a bit chunky if you want. Season to taste.

6. Serve with some fresh bread for extra comfort!