Winter Squash and Lentil Soup

Roasted winter squash blended with lentils creates a warming, filling soup for late autumn and early winter.

Ingredients:

400g squash, diced

150g red lentils

1 onion, chopped

1 litre vegetable stock

2 tbsp olive oil

Salt and pepper

Method:

Roast squash 25 minutes at 200°C. Sauté onion, add lentils, stock, and squash. Simmer 15 minutes, blend, season, serve.

Cooking time: 50 minutes

Storage: Fridge 3 days; freeze portions.