Butternut Squash, Carrot & Red Lentil Soup

Asalam Alaykum,

This soup was so yummy I've already made it twice the week.


The second time around the soup was even yummier than the first as i added yet more spices, including a rich pinch of saffron which added depth not only to the beautiful colour but also to the taste too.

It is ready to serve in just over an hour, to me that is fast food! a fair chunk of the time you are letting the soup cook so you can walk away from the stove, phew! nothing puts me off cooking more than having to stand at the stove for hours on end.

You see i am not a 'natural' cook but im learning and slowly seeing some of the rewards in it as i get better i.e. a happier husband alhamdu lillah.

Feel free to add to or takeaway any of the spices and you will still be left with a soup that is enjoyable in winter or dare i say spring which is right around the corner, just where does the time go? subhan Allah, not that long now and 6th June/due date will be upon me in sha Allah

Butternut Squash, Carrot & Red Lentil Soup

serves 2

recipe adapted from world cancer research fund

Ingredients

• 1 tablespoon olive oil


• 1 medium onion, peeled and chopped


• 2 carrots, peeled and chopped


• ½ a small butternut squash, peeled, deseeded and chopped


• 500ml/18fl oz boiling water or vegetable water


• 1 vegetable stock cube


• 30g/1oz dried red lentils, rinsed


• 1/4 tsp black pepper,


• 1/4tsp ground cumin, coriander, paprika, ginger


• pinch of saffron


• Handful finely chopped coriander to garnish (if you have children and they hate the look of anything green then do as i did and put the coriander in when you blend the soup, that way you retain most of the freshness and loose 90% of it's visibility.

Method

1. In a medium saucepan, measure out the olive oil and put on a medium heat. Add the chopped onion and cook, stirring, until transparent


2. Add the chopped carrot and butternut squash and sauté for 2 to 3 minutes


3. Add the spices, water or vegetable water, stock cube, red lentils and stir.


4. Bring to the boil, then cover and simmer for about 30 minutes, until the vegetables and lentils are tender


5. Remove from the heat and allow to cool slightly before blending with a hand blender or food processor (be careful as the soup stays hot for a long time).


6. Garnish with fresh coriander and serve hot alongside your favourite bread.

* adjustments I made to the original recipe are in bold