Name: Spiced lentil & butternut squash soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 2 tbsp olive oil; 2 onions finely chopped; 2 garlic cloves crushed; ¼ tsp hot chilli powder; 1 tbsp ras el hanout; 1 butternut squash peeled and cut into 2cm pieces; 100g red lentils; 1l hot vegetable stock; 1 small bunch coriander leaves chopped, plus extra to serve; dukkah (see tip) and natural yogurt, to serve

Spiced lentil & butternut squash soup

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

50 min total 10 min prep 40 min cook Serves 4-6 167 cal

Instructions

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1 Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
2 Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
3 Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.