Butternut Squash, Sweet Potato, Lentil and Ginger Soup

This  delicious soup is high in antioxidants from the squash, sweet potato and carrot and turmeric. Lentils provide much needed protein. Ginger is a warming spice with anti bacterial properties. Freshly chopped herbs can be added at the end.

Ingredients (4-6 servings)

1 large onion – chopped
1 clove garlic – crushed
4cm piece fresh ginger – grated
2cm piece fresh turmeric – grated
½ medium butternut squash (approximately 500g) – peeled and cubed
1 sweet potato – peeled and cubed
2 medium carrots (approximately 220g) – peeled and cubed
100g red lentils
500ml (approximately) home-made animal or vegetable stock
2 tablespoons coconut or rapeseed oil

Cooking Instructions

1. Heat the oil in a heavy based pan.
2. Add the onion, put the lid on and gently cook for 2 minutes, until just softening and turning opaque. Add the garlic and cook for ½ minute.
3. Add the chopped squash sweet potato and carrot, stir well, replace the lid and increase the heat. Cook for a further 3-4 minutes, taking care no to burn. Add the grated ginger and turmeric, cook gently stirring all the time for a further minute.
4. Add the lentils, stir well again so the lentils absorb all the flavours.
5. Season.
6. Add the stock, just enough to cover the vegetables. Bring to the boil.
7. Reduce to a simmer, replace the lid and cook for 20 minutes, or until the vegetables are soft.
8. Blitz with a hand blitzer until silky smooth.
9. Taste.
10. It may be necessary to add more liquid. This is entirely dependent on how thick you like your soup.

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