Butternut Squash, Sweet Potato and Red Lentil Soup
Over a year ago
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Ingredients
- ½ butternut squash deseeded peeled and cubed
- 2 small Sweet Potato peeled and cubed
- 2 small handfulls Red Lentils
- 1 Large red onion. chopped
- 1 clove garlic clove. crushed or puree
- 1 - 1.5 pts Good Chicken or Veg Stock
- small piece Root Ginger - finely chopped or puree
- Hefty squeeze tomato puree
- 1 'teabag' Bouquet Garni
- To taste salt and freshly ground black pepper
Accompaniment
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Method
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1
This is my own recipe and with soup I just chop up and lob in what I feel like with regard to quantities, so please feel free to adjust amounts accordingly.
Soak the red lentils overnight to soften. Drain and rinse. Place these and the vegetables into a pressure cooker and and saute gently in a little butter until the veg are just going soft on the outside. Add all the other ingredients and cook on high for 20 mins. Remove Bouquet Garni.
Pulverise with a potato masher to break up, but not puree - more rustic and interesting to eat. Serve hot with crusty bread or a warm cheese scone.
If you do not have a pressure cooker you can just put it all into a large pan and simmer until the veg are soft, stiring from time to time.
To make it 'warmer' you can add spices such as nutmeg and cinnamon which go well with the veg. Also, herbs - finely chopped coriander is good. A splash of sherry and a swirl of single cream turn it from everyday lunch to something for special occasions.
It's comfort food for cold days.
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