Butternut Squash and Lentil Soup

Created for Little Forest Folk Life by Two Teaspoons

Serves 4, generously

·       Extra virgin olive oil - enough to cover the bottom of the pan

·       1 onion, finely chopped

·       2 or 3 cloves garlic - finely chopped or crushed

·       2 sticks celery, finely chopped

·       1 tablespoon dried mixed herbs

·       2 carrots, grated

·       1 butternut squash, peeled, deseeded and chopped into small pieces

·       100g red split lentils

·       Pinch of sea salt

·       Few grinds of black pepper

Leave the lid on at each stage when you are cooking this soup, the steam helps the vegetables cook nicely and more efficiently.

1. Cover a heavy-bottomed pan with olive oil, put on a gentle heat and add the onions, garlic and celery followed by the herbs, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

2. Put the carrots, butternut squash and lentils into the pan and mix everything together. Add cold water to just cover the vegetables. Bring to a simmer and cook until the lentils and squash are soft, this will take about 20 minutes. Stir occasionally.

3. Take the pan off the heat, blitz with a hand blender until smooth. Taste the soup and adjust seasoning if necessary.

Finishing touches, if you are feeling fancy!

·       A dollop of natural yoghurt

·       A sprinkle of grated cheese

·       Chilli flakes and a squeeze of lemon