Butternut Squash & Red Lentil Soup

What you need

• 1 medium butternut squash, cubed
• 150g red lentils, rinsed
• 1 onion, diced
• 3 garlic cloves
• 1 tsp turmeric
• 1 tsp cumin
• 800ml vegetable stock
• Coconut milk 100ml (optional)
• Olive oil, salt, pepper

What to do

1. 1Roast squash at 200°C / 400°F with oil, salt, and turmeric for 25 min.
2. 2Soften onion in a pot; add garlic and cumin; cook 2 min.
3. 3Add lentils, stock, and roasted squash; simmer 20 min.
4. 4Blend until smooth; stir in coconut milk if using; season.

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