Butternut squash & lentil soup

curried butternut squash, lentils, spinach and coconut milk

Ingredients

• 1 Butternut squash (peeled and cubed)
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• A few large handfuls of spinach
• 1 can coconut milk
• 1 cube chicken or vegetable stock
• 5 tablespoons red lentils
• 1 tablespoon mild curry powder

Instructions

STEP 1:

1. Fry the onion and garlic in some oil or butter until translucent in a large pot (casserole pot suggested)

STEP 2:

2. Add in the butternut squash and lentils and curry powder, fry for 3 mins making sure to evenly coat everything in the powder.

STEP 3:

3. prepare stock to instructions on the packet and pour this into the pot along with the coconut milk. simmer for 5 mins. There should be enough liquid to cover everything.

STEP 4:

4. Add in the spinach and turn the heat down. Simmer for 1 hour.

STEP 5:

STEP 6:

This recipe is best served the next day after reheating!!