Spiced lentil & butternut squash soup

• olive oil↗2 tbsp
• onions↗2

  finely chopped

• garlic cloves↗2

  crushed

• chilli powder↗¼ tsp hot
• ras el hanout1 tbsp
• butternut squash↗1

  peeled and cut into 2cm pieces

• red lentils↗100g
• hot vegetable stock↗1l
• coriander1 small bunch

  leaves chopped, plus extra to serve

• dukkah↗

  (see tip) and natural yogurt, to serve

Покрокова інструкція

1. 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. 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. 3

   Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.