Autumnal squash soup

There is a real feel of autumn in the air with the leaves changing colour and that sharp crisp air letting us know that its getting cooler . It is my favourite time of the year for so many reasons. there are so many tasty vegetables in season , with butternut squash being one of them. Today I am sharing my butternut squash soup that is sure to satisfy you and the family on an Autumnal day.

Serves 5

97 calories per portion , adjust calories if adding pumpkin seeds and feta cheese

Ingredients

5ml of olive oil

1 large onion diced

1 celery stick chopped

1 large carrot peeled and diced

200g of butternut squash diced , raw weight with no skin

2 garlic cloves sliced

50g of red lentils

1.2 litres of vegetable stock

1 400g tin of chopped tomatoes

Small handful of fresh or lightly dried basil

Salt and pepper

Toasted pumpkin seeds to garnish (optional)

feta cheese is also a nice topping (optional)

Method

Heat a large sauce pan and add your oil, once heated add the onion, celery, carrot and butternut squash. make sure to stir regularly until golden brown , add the garlic and let it sauté for 2 minutes. Next add the red lentils and stock, season with salt and pepper and let it cook for 10 minutes .

After ten minutes add the tomatoes , turn the heat down and let it cook for 15 minutes . you want to make sure the lentils and squash are soft. add in the basil and remove from the heat.

Next you are going to puree your contents of the sauce pan to make your soup. Transfer everything to the blender, blitz till smooth. if you find the consistency is to thick simply ass a little stock and blitz till you have your preferred consistency .

Ladle in to bowls, top with pumpkin seeds and feta cheese and season with salt and pepper if needed