The flavor for this soup comes from the combination of the sweetness of the squash and the sharpness of the garlic so feel free to add even more garlic than I do if you like the punchiness.
For 6 servings
2 tbsp mild olive oil
1 large onion, finely chopped
5 garlic cloves, crushed
1 small butternut squash, peeled, seeds removed and diced
1 cup yellow lentils, washed
1 1/2 litre boiling water
1 organic bullion cube
Salt and freshly ground black pepper to taste
A handful of fresh coriander, finely chopped
- Place olive oil and onion in a large soup pan and cook on a medium heat.
- Let the onion sweat well until they start to brown, then add the garlic and a minute later the cubed butternut squash. Keep cooking and stirring for 5-7 minutes.
- Add the water, lentils and bullion cube, mix well, season and bring to a boil. Lower the heat and let simmer for another half an hour.
- Mix well, taste and adjust seasoning. Serve with some fresh coriander leaves.
Tip: this soup is suitable for freezing so make a large batch and freeze in individual portions so it’s quick and easy to heat up.
Tip 2: if you have fussy little eaters at home, perhaps a smooth texture will go down easier so don’t be afraid to blend it.
Tip 3: if you like it spicy, a teaspoon of hot curry powder will work wonders.