Here is the recipe. I hope you like it :)
Butternut Squash and Ginger Soup with Red Lentils
Boil the kettle. Make a cup of tea, and keep the rest of the hot water to add to the soup. Drink the tea whilst pottering in your kitchen (listening to Radio 4 is optional but recommended).
Melt 1-2 tbsp butter (or dairy-free margerine) in a heavy casserole or saucepan. Add:
- 2 onions, chopped
- 2 carrots, chopped (I don't bother to peel them)
- 2 sticks celery, chopped
- 1 peeled and diced butternut squash, seeds and stringy bits removed
Add a few sprigs of fresh thyme (I tie the ends with a rubber band to make it easier to remove the stalks later), salt and pepper.
Pour over enough water to cover the veg generously. Add a couple of veggie or chicken stock cubes, crushed, or 1 tbsp of gluten&dairy free stock powder (I used Marigold). Bring to the boil and simmer for about 1/2 hour or until everything is soft. Blitz (or leave chunky if you like) and heat through before serving.
Chef's recommendation: Eat 2 bowls for breakfast and try to keep the rest for supper - or serve them something else and pretend the soup never existed.