Butternut Squash and Lentil

olive oil
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
bay leaf
pepper, to taste

  1. Roast the squash in a little oil for 20-30 minutes.
  2. Cook all the veg in a little oil, until the onion turns transluscent.
  3. Add the remaining ingredients, bring to the boil, then cover and simmer for 30 minutes.
  4. 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 🙂

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