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Roasted Butternut Squash and Lentil Soup Serves 4 1 smallish butternut squash 2 garlic gloves (unpeeled) 2 tbsp coconut oil 1 tbslp cumin ½ tbsp turmeric 1 litre of homemade or vegetable stock (try low salt Marigold vegetable bouillion) 100g red lentils (rinsed) Sea Salt and Pepper (taste first – easy on salt dependent on which stock you use) Wash thoroughly and cut the squash into quarters and deseed - cut into large chunks (you can leave the skin on). Place on a roasting tray with coconut oil dotted on the squash plus the spices sprinkled over the top and the garlic chucked in. Cook the squash in the oven for 10 mins at 170Fan 180normal. Then take out and shake so it is well coated with oil and spices. Place back in the oven and roast for another 20-30mins until cooked (a skewer works well here, it just needs to be soft). Remove from the oven and leave to cool. You can do this when you get a chance and then make the soup up later. Take most of the skin off (bit of a messy job but don’t worry about some skin going in) and add to the saucepan as you go, plus peeling the garlic and adding that. Make sure you scrape out the roasting tray with all the spices and coconut oil and add that too. Pour over about a litre of your stock (you may need more) and bring it all the simmer. Rinse and add the lentils and cook it all for about 20-30mins then blitz!

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Page 1: › wordpress › wp-conten…  · Web view2 tbsp coconut oil. 1 tbslp cumin. ½ tbsp turmeric. 1 litre of homemade or vegetable stock (try low salt Marigold vegetable bouillion)

Roasted Butternut Squash and Lentil SoupServes 4

1 smallish butternut squash2 garlic gloves (unpeeled)2 tbsp coconut oil1 tbslp cumin½ tbsp turmeric1 litre of homemade or vegetable stock (try low salt Marigold vegetable bouillion)100g red lentils (rinsed)Sea Salt and Pepper (taste first – easy on salt dependent on which stock you use)

Wash thoroughly and cut the squash into quarters and deseed - cut into large chunks (you can leave the skin on). Place on a roasting tray with coconut oil dotted on the squash plus the spices sprinkled over the top and the garlic chucked in.

Cook the squash in the oven for 10 mins at 170Fan 180normal. Then take out and shake so it is well coated with oil and spices. Place back in the oven and roast for another 20-30mins until cooked (a skewer works well here, it just needs to be soft). Remove from the oven and leave to cool. You can do this when you get a chance and then make the soup up later.

Take most of the skin off (bit of a messy job but don’t worry about some skin going in) and add to the saucepan as you go, plus peeling the garlic and adding that. Make sure you scrape out the roasting tray with all the spices and coconut oil and add that too. Pour over about a litre of your stock (you may need more) and bring it all the simmer. Rinse and add the lentils and cook it all for about 20-30mins then blitz!

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