Thursday, 10 October 2013

My favourite soup recipe for autumn :)

As the weather gets chillier, the temptation grows for comfort food! Here's a few recipes that might help beat the cravings: The best butternut squash soup I've ever tasted with roasted garlic and red lentil: Ingredients: 1 large butternut squash, diced, skin left on 4 garlic cloves left whole, papery skin removed olive oil for cooking 1,5 tsp dried mixed herbs 1/2 large red onion finely chopped 250g red lentils 750ml to 1 litre veg stock 3-4 tsp green pesto (optional) sea salt and black pepper Method: Preheat oven to 200°C Place the diced squash and garlic in roasting tin and drizzle with olive oil and sprinkle with salt, pepper and dried herbs. Mix well and roast for about 20-25 minutes or until the squash is browning at the edges and the skin is crisp. Heat a little olive oil in pan (I use coconut oil lately) and cook onion for about 5 minutes, or until softened. Add the roasted squash, garlic and lentils and enough veg stock to cover and simmer until lentils are cooked. Season with salt and pepper and process or blend. Transfer tonserving bowls and drizzle with a swirl of pesto if using. Good for: skin, immune system, heart and circulation, and the digestive system and deeeeelicious! Enjoy :)

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