Red Lentil & Butternut Squash Soup

Instructions

Option 1: Soup Maker

1. Add all the ingredients to your soup maker, except the fresh coriander and sweetener.
2. Select the smooth or chunky soup programme, depending on your preference.
3. Once cooked, stir in the fresh coriander and sweetener, if using.
4. Taste and adjust the seasoning before serving.

Option 2: Stovetop

1. Place the chopped tomatoes, onion, butternut squash, red lentils, garlic, ginger, garam masala, chilli flakes and vegetable stock into a large non-stick saucepan.
2. Season with salt and black pepper. Bring to the boil, then reduce the heat and simmer for approximately 15 minutes, or until the lentils and vegetables are tender.
3. Stir in the chopped spinach and cook for a few more minutes until wilted.
4. Add the fresh coriander and sweetener, if using.
5. Check the seasoning and serve hot.

Serving Suggestions

• Add a dollop of fat-free natural yoghurt and swirl through the soup.
• Serve with a crispy cheese toastie.
• Enjoy with a few fresh grapes on the side.