Butternut Squash and Rosemary Soup Recipes

Ingredients :

1 butternut squash

few rosemary sprigs, plus extra to garnish

5 oz red lentils, washed

1 onion, finely chopped

1.5 pints vegetable stock

salt and pepper

1. Halve the squash and, using a spoon, scoop out the seeds and fibrous flesh.
2. Cut the squash into smaller chunks and place in a roasting tin.
3. Sprinkle over the rosemary and season with salt and pepper.
4. Roast in a preheated oven 400F, gas mark 6, for 45 minutes.
5. Place the lentils in a saucepan.
6. Cover with water, bring to the boil and boil rapidly for 10 minutes.
7. Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 minutes.
8. Season to taste with salt and pepper.
9. Remove the squash from the oven, mash with a fork and add to the soup.
10. Simmer for 25 minutes and then ladle into warm bowls.
11. Garnish with more rosemary before serving.

Serves 4

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