Day four of our #SouperSeven soup recipes. Today, a tasty little butternut number. This recipe will serve eight people and makes a scrumptious supper for the whole family after a long winter’s day.
2 Butternut squash or 1 Small pumpkin
4 cloves of Garlic
2cm of Ginger
1 large Onion
50g of red lentils (optional)
½ litre of stock (preferably from natural vegetables or reduced salt swiss bouillion)
½ litre of water
One spoonful of extra virgin olive oil
Cut all ingredients into two inch cubes.
Roast for 1 hour at 120 degrees with the olive oil.
Place in a large pot and add water and stock, (add lentils if required and boil for 20mins).
Blend and serve.