It’s such a super easy recipe
We are getting in to that season were the go-to is a lovely warming soup. Soups are fantastically quick, and a great way to use up leftovers. This one is good frozen too, so make a load. You don’t need many ingredients for this one, and don’t need to be too accurate with them either: a bit more, or a bit less of any of them is fine.
Half a large butternut squash
large blob of butter for frying
1 large onion
2 large potatoes
Two or three large carrots
700ml vegetable stock
100g split red lentils
1 tsp chilli flakes
Melt the butter in a frying pan.
Peel and dice half a butternut squash, and add it in, and fry gently for five minutes
Peel and chop an onion , add it in, together with 0.5 teaspoon of chilli flakes.
Fry on a low heat so they don’t burn, for about 20 mins.
In the meantime, dice a couple of potatoes and a couple of large carrots.
put them in a pan of vegetable stock.
Add the red lentils ( I always put them in soup!)
Simmer for 20 minutes. when done, add the onion/squash mix to the potatoes.
Blend of of the mix until smooth , or mash with a potato masher for a coarser texture.
Serve, sprinkling the last of the chlli flakes on top.
If it’s too thick, add a bit of boiling water, to get the right consistency.
If you put too much chilli in , don’t panic! stir in some natural yoghurt, or even milk, to get the heat down.
Have something light afterwards, lemon and lime polenta cake with some vanilla icecream goes perfectly. 😋