1 small-medium butternut squash, diced
1 onion, finely chopped
1 potato, diced
1 carrot, diced
1 red pepper, diced
0.5 cup red lentils
750ml vegetable stock
pepper, to taste
- Roast the squash in a little oil for 20-30 minutes.
- Cook all the veg in a little oil, until the onion turns transluscent.
- Add the remaining ingredients, bring to the boil, then cover and simmer for 30 minutes.
- Allow soup to cool before blending. Reheat and serve.
Nice, but perhaps just a little disappointing – just lacked a depth of flavour. I’ll maybe try adding some chilli flakes to my next portion. It was still good, I’ve perhaps just spoiled myself with my soup experiments 🙂