(Serves approx 6)
This is one of our favourite soups, great when squash is in season but it also works well with pumpkin and/or sweet potato. Butternut squash is high in fibre and it has a low glycaemic load, so helps to keep your blood sugar balanced.
Ingredients
1 butternut squash
100g of red lentils, rinsed
1 onion diced
1 garlic clove crushed
2 tsp of finely chopped jarred lemongrass (can find in wholefood shops, south-east Asian shops and some supermarkets)
5cm of ginger finely chopped
1 to 2 red chillies, de-seeded and chopped
2 tsp of ground cumin
1 tsp of turmeric
Juice of 1 lime
1 tin of coconut milk, or 50g of creamed coconut mixed in with 500ml of hot water
700ml of vegetable stock
Handful of fresh coriander, chopped, to serve
Method
Pre-heat the oven to 180°c. Cut the butternut squash in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down, and bake in the oven for approximately 25 to 40 minutes (the larger the squash, the longer you will need). The squash is ready when the skin starts to blister and you can easily put a knife through it.
In the meantime, heat the oil in a pan and add the onion and cook until softened – about 10 minutes. Add the garlic, ginger, chillies, lemongrass and spices. Cook for 2 minutes.
Once the squash is ready, remove from the oven. Once cool enough to handle, roughly chop and add it to the onion mix. Stir and then add the lentils.
Add the hot water and coconut milk and cook for 20 minutes – breaking up the squash with the back of a spoon. Add the lime juice (adjust to taste).
Turn off the heat. Remove lime leaves. Blend the soup with a hand blender, or transfer to a blender. Return soup to heat, add more water if too thick and more lime juice if required.
Serve with chopped coriander