Roasted Squash Soup

Roasted Squash Soup
(serves 4)
1 Squash (medium)
1 Sweet Potato (medium)
100g Red Lentils
1 White Onion (medium)
Ginger (1 inch)
Garlic (4 cloves)
Olive Oil
Cream - Dairy, Soya, Oat or Coconut (to taste)
Salt and Pepper (to taste)
Parsley (to garnish)
  1. Roast the squash and sweet potato in the oven (220 degrees) with some olive oil
  2. Sauté onion, ginger and garlic in a pan with a little water
  3. Add the rinsed red lentils, cover with water and bring to the boil, simmer until soft
  4. When squash is soft and slightly golden scoop out the flesh and add to the lentil mix with the sweet potato
  5. Blend and add water to desired consistency (either stir in cream now or)
  6. Serve with parsley garnish, salt and pepper to taste and drizzled cream

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