1. Make up 2 litres of stock in the large pan (following the instructions on the tub). The better the stock, the better the soup - preferably make your own from chicken carcasses, etc.

2. Peel and chop the onion, garlic, squash and ginger or turmeric (or both) and add to the stock. (The smaller the veg, the less cooking time, the better the nutrition.)

3. Add a cup of red split lentils then bring the soup to the boil.

4. Simmer until the squash is cooked. Don’t over-boil. 5. Add 1/4 to 1/2 teaspoon of mixed spice to the soup

before blitzing with a blender until very smooth.

Options: try this soup with parsnips, carrots, sweet potatoes and/or swede. Use curry powder instead of mixed spice.

Squash & Lentil Soup

Equipment: Large pan Knife Chopping board Blender

Ingredients: Stock Squash Onion Garlic Red split lentils Ginger/turmeric Mixed spice