Thai Butternut Squash & Lentil Soup

Ingredients

• 1 pack of frozen butternut squash
• 1 tsp coconut oil
• 1 onion, chopped
• 1-2 dsp Thai red curry paste
• 2 sticks celery
• 75g red lentils
• 600ml vegetable stock
• 1 tin coconut milk
• 1 inch root ginger, peeled and grated (about 1 tsp)
• A handful of fresh coriander
• 1 lime – juice and zest

Method

1. Heat the oil in a large, heavy based pan with a lid and cook the onion until translucent.

2. Add the pack of butternut squash and celery.

3. Stir in the curry paste before adding the lentils. Stir well to coat the vegetables and lentils.

4. Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the squash has softened. Take off the heat.

5. Stir in the coconut milk, ginger, coriander and lime juice and zest.

6. Blitz in your blender until smooth and reheat if necessary.

---