Posted on September 20, 2016 by Jenny Cromack
This souper (sorry!) tasty soup went down a storm at last weekend’s residential boot camp so we thought we would share this recipe with you.
This recipe for butternut squash and ginger soup serves 6 people.
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, crushed
- 2 thumb sized pieces of ginger, finely chopped or grated
- 1 large butternut squash, de-seeded and cut into 1’’ cubes
- 1 leek, cleaned and chopped
- 1 litre veg stock (Kallo provides vegan, gluten free cubes)
- 125 g red lentils
- pepper to season
Method
Heat olive oil in a large saucepan, add onions, garlic and ginger to soften for 2 mins.
Add butternut squash and leek, continue to stir fry until they start to brown.
Add vegetable stock and lentils, bring to boil then simmer until the veg and lentils are cooked and soft.
Blend and season as required. Serve and enjoy!
Nutritional Information – per 230g portion
Energy 113 Kcal Fat 0.8 g, of which Saturates 0.2 g
Carbohydrate 8.6g , of which sugars 9.5g Fibre 5.3 g Protein 4.2 g Salt 0.2 g