Thursday, April 6, 2017

Butternut Squash and Lentil Soup

I was planning a few days away and wanted to use up the remaining perishables in the fridge and vegetable tray and came up with this recipe.

Ingredients

300g Butternut Squash
200g (2 medium) Carrots
150g (1medium) Onion
200g (2 medium) Potatoes 
100g split red lentils
2-3 cloves garlic 
15g Swiss bouillon powder
30mls (2 Tablespoons) Rapeseed Oil
3 tablespoons of Soy Sauce
Pepper to season
1Ltr hot Water  from the kettle

Method

Chop all the vegetables and garlic and put in the pan with the oil. Sweat the veg until softened a little and add the lentils and soy sauce and bouillon powder. Continue to sweat the veg mix for a further 2-3 minutes then add the water. Bring it all to a boil then reduce the heat and simmer until the lentils and all the vegetables are cooked, about half and hour. You can then mash the vegetables up with a potato masher if you want some texture in the final soup or blend with a stick blender for a nice smooth velvety soup.

Serve as it is with crusty bread or with a little grated cheese, croutons or garnish of your choice. 

Serves 3-4 and comes in at 230-310 calories and 35-50 pence a serving without any garnish. 

       


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