Butternut Squash & Rosemary Soup

Butternut Squash & Rosemary Soup

1 butternut squash

2 tablespoons olive oil

a few rosemary sprigs, plus extra to garnish

2 garlic cloves, minced

¾ cup red lentils, washed

1 teaspoon of basil

1 onion, finely chopped

3¾ cups vegetable stock

salt and cracked pepper

1. Cut the squash in half and use a spoon to scoop out the seeds and fibrous flesh.

2. Peel and cut the squash into small chunks and place in a roasting pan.

3. Sprinkle with the oil and rosemary, and season well with salt and pepper.

4. Roast in a preheated oven, 400°F, for 45 minutes.

5. Last 10 minutes of roasting sprinkle the minced garlic over the squash.

6. Meanwhile, place the lentils in a saucepan, cover with water, bring to a boil and boil rapidly for 10 minutes.

6. Strain, then return the lentils to a clean saucepan with the basil, onion, and stock and simmer for 5 minutes.

7. Season to taste.

8. Remove the squash from the oven, mash the flesh with a fork and add to the soup.

9. Simmer for 25 minutes and then ladle into bowls.

10. Garnish with more rosemary before serving.