Smooth enough to sip from a mug, this soup is sure to keep you warm in front of the bonfire!
Lentil and Butternut Squash Soup with a Hint of Chilli
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 500g butternut squash cubes
- 100g dried red lentils, rinsed well
- ¼ – ½ tsp dried chilli flakes
- 400g can chopped tomatoes
- 1 litre vegetable stock
- salt and black pepper to taste
- 2 rashers smoked back bacon
- Heat the oil in a large saucepan and cook the onion until softened, add the garlic and butternut squash and cook with the lid on for 2-3 minutes.
- Add the lentils, chilli, tomatoes and stock, bring to the boil and simmer with the lid on for 20 minutes until the squash and lentils are tender.
- Grill the bacon until crisp and chop or crumble into small pieces.
- Use a hand blender or liquidizer to make the soup smooth. Serve in mugs with bacon on top and crusty bread or bread sticks to dip.
About Our Expert Contributor
Wendy Strang has been working as a consultant Home Economist/Food Stylist for over 20 years for a variety of food and appliance manufacturers, writing recipes, styling food for stills photography and film for advertising and editorial purposes. Wendy also gets involved with cookery demonstrations for appliance and houseware companies.
Prior to working on a freelance basis, she was Head office Home Economist for Iceland Frozen Foods and before that for Kraft Foods. Wendy has recently been on the judging panel for The Grocer Own label Food and Drink Awards and has been developing recipes for Whitworths and Pyrex PR.