Saturday 17 November 2018

Recipe: roasted butternut squash and red lentil soup

Yesterday's soup was lovely.

I roasted some butternut squash (from a bag of frozen squash so dead easy) with a bit of frylight for about 30 to 40 mins until it developed that lovely 'roasty' aroma and then just boiled it up with a handful of red lentils, a bit of carrot and onion, a squidge of garlic, some veg stock and some black pepper (no salt because the stock is salty). Once it was all soft, I zizzed it to smooth, added a splash of milk from the day's heA, reheated it and it was gorgeous.

SW free apart from the milk, plenty of speed, very filling and it would fit into an SP day.  Also dead easy!

No photo, I'm afraid - Beth and I scoffed the lot before I remembered.

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