Butternut Squash and Sweet Potato Soup

500g Sweet potato’s chopped into small bits
500g Butternut squash chapped into small bits
2 Chopped Onions
2 Chopped Carrots
1 Chopped Leek
2 Thumb-sized root ginger grated
5 Cloves garlic grated
2 tsp Turmeric
1.5 tbs vegetable oil
1 tsp Garam Masala
200g Red Lentils
1.5l Vegetable stock
1 tsp chilli flakes (optional)

  1. Sweat the onion, leek, garlic, ginger and carrots in oil for a few min.
  2. Add the Garam Masala, Turmeric, and chill flakes and stir in for a few more min.
  3. Add lentils, sweet potato, and butternut squash stir then add vegetable stock, simmer for 15 min, then reduce heat and cook gently for a further 10min.
  4. Blend until smooth, and serve with crusty bread.

Serves 8 as a starter 6 as a main.

Made this tonight was trying to mimic a lovely recipe that my aunt made for me a couple of weeks ago, it was close by not quite there, will continue to experiment once this batch has been eaten. Pretty sure my vegan friends would like this one as much as me. I was pleased with the amount of ginger and garlic although I suspect some people might want to put a little less in. I will continue to play with the spicing too as I would like to give it more warmth and a slightly more delicate flavour, plus I think adding some coriander and maybe switching out the chilli flakes for fresh deseeded chilli.

Oh well the experiments continue…

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