Smokey Butternut Squash Soup

Nutrient density is important for getting the most of your food. I always look for ways to add protein to my soups. This soup is delicious. The lentils make it a complete meal and keeps you full for hours.

serves 4

Ingredients:
500g butternut squash
1 carrot
1 medium onion
1 celery stick
2 roasted garlic cloves
100g yellow/red lentils
1L vegetable broth
olive oil
turmeric/curcuma
smoked paprika
salt & pepper

Method:
Cut squash in half lengthwise. Scoop the inside fibres. Remove skin and dice.
Peel and dice carrots.
Place squash and carrots in a baking sheet. Season with salt, pepper, turmeric, and smoked paprika. Drizzle olive oil. Toss to combine.
Place in oven at 200c until veggies are soft and slightly burned in some parts.
While veggies are roasting, chop the onions and dice the celery.
Heat soup pan on medium heat. Once hot, add 1Tbsp of olive oil. Cook onions and celery until soft and onions are translucent.
Add lentil and give it a nice mix.
Add vegetable broth and bring to a boil. Reduce heat to a simmer and cook until lentils are soft.
Add roasted vegetables and garlic to the pan and let the flavours blend for a few minutes.
Blend using an immersion blender. (If you don’t have one, blend in batches in blender.)

To serve:
Toasted pumpkin seeds
Vegan crème fraîche (optional)
Sprinkle of smoked paprika

Enjoy!