Butternut and Lentil Soup

There is nothing like Butternut soup to warm your belly on a cold autumn day. It is just so comforting and simply delicious. Butternut soup can often have dairy and can have a fairly high glycemic load.

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Butternut and Lentil Soup

Serves: 5-6

Ingredients:

• 1 x medium Onion (Chopped)
• 2 x cloves Garlic (Minced)
• 2 x cups Butternut (Peeled and Diced)
• 1 x cup Carrot (Peeled and Sliced)
• 6 x cups Vegetable stock
• Sprinkle Mixed Herbs
• 1 x tablespoon Olive Oil
• 1 cup Red Lentils (Rinsed thoroughly)

Method:

• Prepare the butternut, carrot and onion by peeling and chopping them.
• Gently heat the olive oil and cook carrots, onions and garlic until onions are soft.
• Add 4 cups of vegetable stock, butternut, lentils, mixed herbs and cayenne chilli pepper.
• Simmer for 30-45 minutes until butternut is soft.
• Blend the soup until it’s smooth.
• Add more stock until you reach the desired consistency. Keep blending to ensure that the soup is well mixed and blended.

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