Roasted butternut squash & lentil soup

Roasted butternut squash, red lentil & coconut soup 

1 large red onion - finely chopped 

3 cloves of garlic - finely chopped 

1 medium butternut squash - deseeded and diced (approx 1kg net)

120g dried red lentils 

400ml can coconut milk 

300ml vegetable stock (you may not need all of this) . 

Pre heat oven to 180. 

Place the diced squash onto a baking sheet and with a little olive oil. Roast for 25-30 minutes until soft and golden. 

Saute the onion and garlic in a little olive oil until soft.

Add the roasted squash, red lentils and coconut milk and simmer. 

Ideally simmer for about 25 minutes for the lentils to soften. The coconut milk will be absorbed fairly quickly and that is where the vegetable stock comes in. Add this bit by bit until the lentils are soft. 

At this stage, blend into a thick soup.