Butternut Squash and Sweet Potato

Serves 4-6:
1 large onion, diced
150g carrots (about 2 medium sized), chopped
500g butternut squash, peeled and cubed
1 medium sweet potato
100g red lentils
1 litre hot water
1 vegetable stock cube
3 level tablespoons tomato puree
1 teaspoons mixed dried herbs

 

Method:

  1. If you like, soften the onion first – I prefer to just bung everything in and not need to use oil.
  2. Add the rest of the vegetables and cook, covered, for 5 minutes or so on a low heat
  3. Add the lentils, stock, water, tomato puree and herbs.
  4. Bring to the boil , then cover and simmer for 30 minutes.
  5. Blend before serving.
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One thought on “Butternut Squash and Sweet Potato

  1. Pingback: Butternut squash and sweet potato soup | Apple Jelly Jam

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