Soups and Starters Recipes - Butternut Squash and Rosemary Soup Recipe

  
 

Soups and Starters Recipes - Butternut Squash and Rosemary Soup Recipe

Ingredients

Serve 4

  • 1 butternut squash

  • few rosemary sprigs, plus extra to garnish

  • 150 g/5 oz red lentils, washed

  • 1 onion, finely chopped

  • 900 ml/1 1/2 pints Vegetable Stock

  • salt and pepper

Method:

  1. Halve the squash and, using a spoon, scoop out the seeds and fibrous flesh.

  2. Cut the squash into smaller chunks and place in a roasting tin. Sprinkle over the rosemary and season with salt and pepper.

  3. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.

  4. Meanwhile, place the lentils in a saucepan. Cover with water, bring to the boil and boil rapidly for 10 minutes.

  5. Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 minutes. Season to taste with salt and pepper.

  6. Remove the squash from the oven, mash with a fork and add to the soup. Simmer for 25 minutes and then ladle into warm bowls. Garnish with more rosemary before serving.