Lentil and Squash Soup
1 tbsp sunflower oil
1 onion, finely chopped
4 tsp medium curry paste
1 tsp cumin seeds, crushed
2 garlic cloves, crushed
450g/1lb butternut squash, peeled, seeded and cubed
1 dessert apple, peeled, cored and cubed
1.2 litres/2 pints/5 cups hot vegetable stock
50g/2oz/⅓ cup red lentils
salt and ground black pepper
3 tbsp chopped fresh coriander (cilantro)
1 Heat the oil in a pan over a low heat. Add the onion and cook gently for 5 minutes or until softened. Stir in the curry paste, cumin seeds and garlic and cook for 1 minute, then stir in the cubed squash and apple.
2 Add the hot stock and lentils and season with salt and pepper. Bring to the boil, then cover the pan and simmer gently for 45–50 minutes until the lentils are soft.
3 Blitz half the soup to a purée in a blender, then taste and adjust the seasoning.
4 Cool and freeze, or stir in the coriander and reheat gently. Ladle into warmed bowls and serve.