If you made it to our Bonfire Night in November and liked the soup here is the recipe.
Prepare the veg: peel the squash, scoop the seeds out and cut the flesh into 1-2cm cubes. Cut the carrots into 0.5-1cm cubes. Finely chop the onion and fry in a little bit of oil. Add carrots, stir and cook for a bit (5-10 minutes), stirring occasionally (you may add a dash of water). Add squash, mix with the onions and carrots and leave to sweat for a few minutes. Add water and boil until squash is soft, then add the lentils and boil until they are cooked and the carrots are soft.
Add spices and herbs (be generous with cumin), salt and pepper and a dash of soy sauce (use less/no salt if using the stock). A dash of cider vinegar will give it an additional bite. Taste until you are happy with the flavour. Leave it to cool down a bit and blend with a stick blender. The soup will taste best the next day when all the flavours blend. You can add a bit of coconut milk or drink as well as some butter. Serve with bread (or squash chips – see below).
Recipe is courtesy of Simon’s friend Pauline, Thank you!
Ingredients (serves 4-6)
– 1 butternut squash (or other squash)
– 2 carrots
– 1 medium onion
– 3/4 cup red lentils
– 4-5 cups of water (or stock)
– oil of your choice for frying
– spices: ground coriander, turmeric, cumin, mixed herbs, salt and pepper
– dash of soy sauce
– dash of apple cider vinegar
– sea salt and freshly ground black pepper
