Name: Spiced lentil & butternut squash soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tbsp olive oil -; 2 onions, finely chopped -; 2 garlic cloves, crushed -; ¼ tsp hot chilli powder -; 1 tbsp ras el hanout -; 1 butternut squash, peeled and cut into 2cm pieces -; 100g red lentils -; 1l hot vegetable stock -; 1 small bunch coriander, leaves chopped, plus extra to serve -; dukkah (see tip) and natural yogurt, to serve -

Ingredients for - Spiced lentil & butternut squash soup

1. 2 tbsp olive oil

2. 2 onions, finely chopped

3. 2 garlic cloves, crushed

4. ¼ tsp hot chilli powder

5. 1 tbsp ras el hanout

6. 1 butternut squash, peeled and cut into 2cm pieces

7. 100g red lentils

8. 1l hot vegetable stock

9. 1 small bunch coriander, leaves chopped, plus extra to serve

10. dukkah (see tip) and natural yogurt, to serve

How to cook deliciously - Spiced lentil & butternut squash soup

1 . Stage

Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

2 . Stage

Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

3 . Stage

Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.