Easy Peasey Butternut Squash and Red Lentil Soup

Happy Friday!

Here is my first recipe that you can try over the weekend. I didn’t realise how hard it would be to post a recipe, but I found writing it down difficult as I often don’t measure, I guesstimate!!!! So the measurements can be a little relaxed and it won’t effect the soup. I also need to work on my food photography skills. So for today’s post I have just used a lovely pic of someone else’s delicious looking squash soup ;-)

This soup is yum, thick and creamy and perfect for making at the beginning of the week and portioning up for lunches or for last minute meals from the freezer. Butternut squash is rich in the antioxidant beta-carotene, which will mop up free radicals and prevent them damaging cells and therefore is an anti-ageing nutrient.

Lentils are high in fibre and contain lots of the B vitamin folic acid. Remember it’s not just important for pregnant women it has many functions in the body and can help reduce the risk of age degenerative diseases. So to the recipe...

You will need!

• 1 tbsp of coconut oil (olive oil or butter would work too)
• 2 garlic cloves
• 1 medium sized onion
• 2 celery sticks
• Half a butternut squash
• About 200g of red lentils (don’t forget to rinse)
• 1 litre of hot veg stock (use the measurements of your stock cube. If you using Marigold Veg Bouilion powder it’s about 2  - 3 tsp’s)

What to do!

1. In a large pan sweat the onion for about 5 minutes throwing the garlic in half way through.
2. Pretty much start adding in all the veg as you have chopped them, then add the lentils and stock.
3. Give it a big stir, bring to the boil then simmer for 15 - 20 minutes.
4. Blend until smooth.
5. Season with pepper and serve.

Serve with bread and hummus or a dollop of crème fresh on top. Enjoy!

Hope you have a good weekend.

Steph