Sunday 24 January 2016

Butternut squash, leek, carrot and red lentil spiced soup

Butternut squash, leek, carrot and red lentil spiced soup

You will need;
A large butternut squash
2 large carrots
Half a leek
A few tablespoons of Korma curry paste
Tin of light coconut milk
200g red lentils
Water as needed
Knob of butter
Drizzle of single cream

Directions;
1. Chop and remove seeds from the butternut squash and drizzle with olive oil. Oven roast at 200 degrees for around half an hour until soft. 
2. Roughly chop carrots and leeks and add to the pan with a knob of butter.
3. Add the lentils and cover with water. 
4. Bring to the boil and add the korma paste and coconut milk. 
5. Remove the squash from the oven and allow to cool. Scoop out, away from the skin and add to the pan. Discard the skin.
6. Blend and serve with a drizzle of single cream.



From this, you should get around 6-8 decent sized servings. Ideal for reheating for lunch the next day.

Serve as it is, or with a warmed pitta or naan bread. I've no idea of the calories, but it's warm, filling and full of favour! Give it a try and let me know what you think! 

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