Thai Coconut Butternut Squash Soup

A delicious creamy soup with an Asian Twist - perfect to fill you up and keep you warm!

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   Ingredients: Please use Organic Ingredients where possible
   1 Butternut Squash - Peeled and Diced into 1cm Pieces
   1 Onion - Diced
   1 Potato Peeled and Diced
   1 Chilli (or more depending on whether you like it spicy!)
   1 tsp Ground Cumin
   1 tsp Paprika
   1 Garlic Clove Crushed
   1 Tablespoon Olive Oil
   200g Red Split Lentils
   1 Can of 100% Coconut Milk
   500ml/1 Pint Kallo or Marigold Vegetable Stock Bouillon
   Tablespoon of Tomato Puree
   A good squeeze of Lemon or Lime juice
   Salt and BlackPepper to Taste
   Fresh Coriander to Garnish
   
   
   Sautee the Onion, Garlic and Chilli in the Olive Oil until soft, add in the Butternut Squash and Potato and Cumin and continue frying until the Butternut Squash goes bright orange. When everything looks softer, then add in the red lentils and vegetable stock. Simmer until the squash, potatoes and lentils are soft. This will take about 20 minutes. Then add in the Coconut Milk, Paprika, Tomato Puree, Lemon or Lime Juice. Liquidise or mash until smooth - with a few chunks for texture. Continue to simmer for a further 2 mins, then Add Salt and Black Pepper to taste and Garnish Fresh Chopped Coriander. Enjoy with Fresh Bread.