Homemade butternut squash soup

Ingredients:

Half a butternut squash cubed

Half a small red onion diced

4 raw carrots peeled and chopped

Half a sweet potato sliced

50g of split red lentils uncooked

4 spoons of vegetable bouillon or a stock cube

a litre of water

Method:

Bring to the boil and let simmer for approx 15-20 minutes. Or do as I do and use the Morphy Richards soup maker (best invention ever!!) and bung it all in and select “smooth” and after 21 minutes your soup will be ready! You don’t even need to stand over it. Such a handy product. The hardest part is cleaning it!

This soup is smooth, yet hearty. The butternut squash is so flavoursome, really delicious. It smells so wholesome and has a great orange colour. The red onion gives it a slight kick but isn’t overpowering. I love split red lentils, they thicken soup up nicely. Sweet potatoes make soup lovely and creamy. This soup is really tasty and a great way of adding vegetables to your daily diet. My 2 year old adored it too. If only I could get the 6 year old to eat soup!!