Spiced Butternut Squash & Lentil Soup

Ingredients:

1 onion, diced

2 cloves of garlic

1 1/2 tsp ground cumin

1 1/2 tsp paprika

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

1 medium butternut squash

150g dry red lentils, rinsed

1250ml of vegetable stock

Salt and pepper

1 tbsp olive oil

Method:

1. Heat olive in a large saucepan
2. Peel and chop the butternut squash into cubes
3. Dice onion and finely chop garlic and add to the heated pan
4. Cook for about 5 minutes until fragrant and then add the cumin, turmeric, paprika and cayenne pepper and cook for a further 2 minutes
5. Add the cubed butternut squash and mix to coat with the spices, then add the stock and boil on a medium-high heat for 20 minutes, covered with a lid
6. Add in the rinsed lentils and cook for a further 10 minutes
7. Turn down to a simmer and cook for a further 15 minutes. Season with salt and pepper to taste
8. Turn off the heat and then blend with a hand blender or high powered blender until smooth