This has to be my favourite yet. It’s packed full of flavour and is great all round on nutritional value!
- 750g butternut squash, diced
- 750g pumpkin, diced
- 500g plum tomatoes, quartered
- 1 carrot, cut into large chunks
- 6 garlic cloves, peeled (leave whole)
- 2 tsps smoked paprika
- 3 tbsps olive oil
- 1.5 litres stock
- 200g lentils
- 200g Greek yoghurt
- Pre-heat oven to 180°C
- Place butternut squash, pumpkin, tomatoes, carrot and garlic on large baking sheets. Mix with olive oil and paprika.
- Roast vegetables for 1.5 hours, mixing half way through, until veg is soft and slightly caramelised.
- Using a hand blender, whizz roasted veg with as much stock as needed to bring to a smooth consistency.
- Place blended vegetables with the remaining stock and lentils in a large saucepan and bring to the boil, reduce heat and simmer for 20 minutes.
- Blend again, adding more stock/water, if totally smooth soup is required.
- Add yoghurt and stir.
Makes 2 litres (serves 5-6)
Plenty of pumpkins around in the autumn but try making this soup with any combination of squash (e.g. ambercup or acorn) and let me know how you get on!