Butternut Squash and Lentil Soup

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Butternut Squash & Lentil Soup

  • 1 onion (or leek), diced
  • 2 garlic cloves, minced
  • 300g butternut squash, diced
  • 1tbsp oil
  • 1tbsp butter
  • salt and pepper
  • 1/2tsp dried oregano
  • 1/4tsp dried thyme
  • 1/4tsp dried rosemary
  • 1/2tsp paprika
  • 1/4tsp ground cumin
  • 1/2tsp dried chilli flakes
  • 1/4tsp ground turmeric
  • 1L hot water
  • 1 chicken and 1 vegetable stock cube
  • 3tbsp tomato puree
  • 1/4 cup red lentils

Heat the oil and butter. Sweat the onion and garlic until softened. Add the squash and cook for 5 minutes. Season and add in all of the spices and herbs. Stir well and cook for a few minutes. Add the water, stock cubes, puree, and lentils. Cook for at least 25 minutes, or until the squash has softened. Serve as is, or blend until smooth.

Served with cheese and chive scones!

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