Butternut squash and red lentil soup
Treat yourself to this deliciously hearty yet very healthy and gluten-free winter warmer.
Ingredients
2 tbsp olive oil, plus extra for drizzling1 onion, coarsely chopped2 garlic cloves, finely chopped½ tsp chilli powder¼ tsp ground nutmeg1 bay leaf4 fresh lemon thyme sprigs, leaves picked, plus extra to garnish1.2kg butternut squash, peeled, deseeded and cut into 3cm cubes200g dried red lentils, rinsed1 litre gluten free vegetable stock4 tbsp each low-fat Greek yogurt and toasted pumpkin seeds (to serve)
Method
Heat the 2 tbsp olive oil in a large, heavy-based lidded saucepan over a medium heat. Add the onion and cook for 3min or until slightly softened. Add the garlic, chilli, nutmeg, bay leaf and thyme, then cook for a further 2 min.
Next add the butternut squash, lentils, stock, and season with ground black pepper. Bring to the boil, then reduce the heat to a simmer and cover with the lid. Cook for 30 min or until the butternut squash and lentils are tender. Remove the saucepan from the heat.
Blend the soup until smooth, adding more water to thin it if necessary. Spoon into bowls, then serve topped with the Greek yogurt, toasted pumpkin seeds, a grind of black pepper, a drizzle of olive oil and extra thyme sprigs.