Winter soup series: Butternut squash & rosemary

Serves 4

Prep time 10 mins

Cook time approx 30 mins

INGREDIENTS

1 tbsp butter or oil

1 onion (chopped)

2 cloves garlic (chopped)

1 medium butternut squash (peeled & diced)

125g red lentils

A couple of sprigs of rosemary (finely chopped)

1.2ltr vegetable stock

Salt & freshly ground black pepper

METHOD

1. Heat the oil or butter and gently fry the onion and garlic for five minutes until it begins to soften.

2. Stir in the squash, lentils and rosemary – fry for a further five minutes.

3. Add the stock, season with salt & pepper then bring to the boil.

4. Simmer for 20 minutes or until squash is tender.

5. Adjust seasoning and, if preferred, puree half.