Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It’s healthy and low in fat.

Preparation and cooking time

  • Prep:
  • Cook:

Serves 4-6

Ingredients

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp hot chili powder
  • 1 butternut squash, peeled and cut into 2cm pieces
  • 100g red lentils
  • 1 liter hot vegetable stock
  • 1 small bunch coriander, leaves chopped, plus extra to serve
  •  yogurt, to serveLentil & Butternut Squash Soup

Instructions

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 caramelized. Add the garlic, chili and, and cook for 1 min more.

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.

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

To freeze, leave to cool completely and transfer to large freezeproof bags.