Ingredients

Method

Pre-heat the oven to 200ºC
Pre-soak the lentils with a dash of apple cider vinegar and a pinch of salt. Rinse and set aside.
Roast the whole squash in the oven until soft (no need to chop first)
Sauté the onions with salt and pepper in olive oil on a high heat until the onions begin to soften.
Reduce the heat, add the crushed garlic and grated fresh turmeric and continue to sauté for a few more minutes.
Add the lentils, coconut milk, and stock. Bring soup to a boil, then cover. Reduce heat to low and allow to simmer for 20 minutes until the lentils soften.
Once the butternut squash feels soft, remove it from the oven, scoop out the centre and add to the soup pot.
Cook together for a further 10 minutes until combined then cook and whizz in a blender until smooth
Set aside seeds, rinse and then roast for a further 10 minutes (to save time, you can toast some packaged seeds).
Serve the soup with a topping of roasted butternut squash seeds, a generous handful of coriander and a drizzle of extra virgin olive oil.

3 quick and easy warming winter dinner ideas that will be on the table in 30 minutes