Roasted veg soup

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Spiced butternut squash and lentil soup

Serves: halve the ingredients and it would do a family of four, but it keeps in fridge forages and freezes well so I usually make full quantity.

Start to finish: 2 hours, but much of that is when it is in the oven baking
  • 1.5 litres vegetable stock
  • 200g dried red lentils
  • 200g greek yoghurt (optional)
  • 1.5kg butternut squash
  • 750 g ripe tomatoes, halved
  • 6 garlic cloves, peeled
  • 1 small carrot, diced
  • 4 tbsp extra virgin olive oil
  • ¼ - ½ tsp dried chilli flakes (optional)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
1.     Preheatthe oven to 180/gas 6. Place the peeled, deseeded and cubed squash, tomatoes,garlic and carrot in a large roasting tray (you may need to use two trays).Drizzle with olive oil, sprinkle with the spices and season. Cover with foil;bake for 1 hour 30 minutes, or until the vegetables are soft and slightly caramelised.
2.     Transfer the vegetables to a food blender or processor and pulse in batches, with a little of the stock, until combined into a smooth mixture that still has some texture.
3.     Return the soup to a clean pan; add the remaining stock and bring to the boil. Add the lentils, reduce the heat to low; simmer for 20 minutes or until the lentils are tender, stirring often and adding a little extra stock or water if it becomes too thick.
4.     Ladle into bowls and serve topped with a dollop of yogurt. Serve with crusty bread.

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