Meals and Courses

Butternut Squash & Rosemary Soup

prep 15 mins cook 1¼ hours
  • 1 butternut squash
  • 2 tablespoons olive oil
  • a few rosemary sprigs, plus extra to garnish
  • 150 g (5 oz) red lentils, washed
  • 1 onion, finely chopped
  • 900 ml (1½ pints) vegetable stock (see page 13)
  • salt and pepper

Cut the squash in half and use a spoon to scoop out the seeds and fibrous flesh. Peel and cut the squash into small chunks and place in a roasting tin. Sprinkle over the oil and rosemary, and season well with salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.

Meanwhile, place the lentils in a saucepan, cover with water, bring to the boil and boil rapidly for 10 minutes. Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 minutes. Season to taste.

Remove the squash from the oven, mash the flesh with a fork and add to the soup. Simmer for 25 minutes and then ladle into bowls. Garnish with more rosemary before serving.

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