Roast Butternut Squash soup is quick, easy, delicious and impressive enough for a dinner party!
Throwing the vegetables roughly into the roasting pan means no tedious and hard work involved in chopping.
As long as you have the squash you can vary the other vegetables.
Heat a roasting pan, spray with light olive oil and add the roughly chopped vegetables. Add the crushed garlic, thyme, salt and pepper then spray it all again and toss together. Roast in oven at 200 degrees for 30-40 minutes 'til soft. Remove from oven.
Heat a large pan on the hob, add cumin seeds and chilli flakes for 2 mins, then add the now roasted chopped vegetables. Add lentils, cover with vegetable stock, bring to the boil and simmer for 20 minutes. Blend in the pan and it's ready to serve. Taste for seasoning.
You can use any color of pepper, celery or carrots to vary the flavor.
Roast butternut squash soup is deeply satisfying and rich for the Winter months, perfect for doubling up quantity and freezing.
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