Roasted Butternut Squash and Red Lentil Soup

Adapted from Ian Cook on “Come Dine With Me” in Liverpool.
 
For the soup;
  • 1 medium onion, finely diced
  • 1 red pepper, finely diced
  • 1 carrot, finely diced
  • 10-20 sage leaves
  • 1 butternut squash, cut into 2 inch chunks, that’s been roasted for 20 mins in a 200c oven.
  • 1 potato, chopped
  • 1 litre of good vegetable stock, homemade if possible (just an onion, 2 carrotts, a leek and some celery all chopped up and simmered for an hour in a litre of water)
  • 1 bay leaf
  • salt and pepper to taste
  • 1 clove of garlic
  • a cup of split red lentils

METHOD

1. For the soup: Sweat the onions, carrott, pepper, sage leaves and garlic in a good glug of olive oil for 10 minutes, remove the sage.

2. Add the stock, potato, lentils and flavourings, and simmer for 60 mins (add a smallish parmesan rind to the soup if you have one for the last 10 mins of cooking)

3. Allow to cool slightly, then puree in a food processor.

4. Transfer back to the pan and reheat gently, season and serve.


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