A warming spiced butternut squash and lentil soup, perfect for a rainy day. This hearty soup features fresh butternut squash, aromatic spices, and red lentils, blended to a creamy consistency for a comforting meal.
1: Heat the oven to 190C.
2: Drizzle the squash with olive oil and cover with spices; season with salt and roast for 40 minutes until tender, turning halfway.
3: Finely chop the onion, chilli, and garlic.
4: Sauté onion in a large saucepan until beginning to colour, about 5 minutes.
5: Add garlic and chilli to the onion and cook for another minute.
6: Pour in the lentils and mix well with the garlic and onion.
7: Stir for a minute, then add 500ml of water and the stock cube; cook until soft.
8: When the squash is cooked, blend it to a thick smooth paste.
9: Pour the squash into the saucepan of cooked lentils and stir until well combined.
10: If it's too thick, add more water to reach your desired consistency.
