Cook: 25 minutes

Serves: 6

This is a butternut soup with a difference, slightly piquant with a hint of coconut milk to mellow the spice. It's a warming soup suitable as a starter prior to any main course meal and keeps well. Any you don't eat straight away can be refrigerated for up to 3 days, or frozen in individual portions for up to 3 months.Method

Heat a large saucepan and then dry fry the chilli flakes and cumin seeds for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan, and once hot, stir in the butternut squash, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk.
Bring to a simmer, cover with a lid and cook for about 15 minutes, until the butternut squash and lentils are tender.
Blitz the soup until smooth, and season with salt and pepper.
Serve scattered with the reserved spices and a few coriander leaves.

@denises_kitchen

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Ingredients

Name: Spiced apple, butternut and lentil soup
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: ½ tsp chilli flakes; 2 tsp cumin seeds; 2 tbsp olive oil; 450g butternut squash, peeled and cut into small pieces; 2 Bramley apples (approx 450g), peeled, cored and roughly chopped; 1 celery stick, finely sliced; 125g split red lentils; 750ml hot vegetable stock; 400ml coconut milk To serve:; Small handful of coriander leaves

½ tsp chilli flakes
2 tsp cumin seeds
2 tbsp olive oil
450g butternut squash, peeled and cut into small pieces
2 Bramley apples (approx 450g), peeled, cored and roughly chopped
1 celery stick, finely sliced
125g split red lentils
750ml hot vegetable stock
400ml coconut milk

To serve:
Small handful of coriander leaves

Spiced apple, butternut and lentil soup

Topics:

Ingredients

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