Sarah’s soup saga continues…
BUTTERNUT SQUASH< SWEET POTATO AND LENTIL SOUP.-
You will need -
1 large b.n. squash - cut into 1/4s length-wise - de-seeded with fibrous bits scraped out - I use a metal spoon. Peel left on.
4 med/large sweet pots.
2/3 handfuls orange lentils
2 carrots - chopped.
2 med. potatoes - chopped
1 med. onion - chopped
1 tablespoon oil. (can use fry light spray)
1 - 2 knorr pork stock cubes
2 tsps ground coriander
Few shakes tabasco sauce
1 tsp. paprika
lemon juice
black pepper
3 tablespoons light creme fraiche
Chopped lean back bacon ( about 4 rashers) or some chopped chorizo sausage - both optional.
What you do…
- Put butternut squash on a baking tray after spraying it with fry light or rubbing surface with oil. Roast for about 40 - 45 mins in 200 degree oven/gas mark 6 until soft and a bit browned.
2.Prick sweet pots. and cook in micro. for 12(?) mins on high or until all soft and squishy. Take out and split to help cool.
3.Meanwhile, fry onions in large pot until soft.
4.Add potatoes and carrots, fry a bit.
- Add paprika, coriander,pepper, tabasco and 1 stock cube.
6.Fill pot with about 1.5 litres boiling water from kettle and bring to boil. Simmer for 15-20 mins with lid on until carrot and pots. are cooked through.
- Wash lentils in a sieve and add to pot - bring soup to boil and boil hard for 10 mins. Turn heat down and simmer for 15 mins or so until lentils are cooked.
8.Using oven gloves to hold them - scrape in innards of sweet pots and butternuts into soup - discard skins. Cook soup for another few mins - stir well as it gets pretty thick.
9.Using a stick blender or other blender, carefully, as v.hot, blend the soup until smooth. You might want to add some more water if it is a bit too thick.
- Add creme fraiche and blend again. Taste for seasonings - I often add a few squirts of lemon juice at this point to bring out the flavour as well as another bit of stock cube and black pepper. Butter melted in is also nice! You can also fry up the bacon bits in fry light or oil and add it to blended soup. Chorizo pieces fried off then added also yum but not Slimming world friendly!
Hope I’ve remembered all of it! I have plenty more recipes for soup too - Spinach and watercress, haddock and bacon chowder, chicken and mushroom, cream of mushroom, fish soup (like bouillabaise) which I have made in the past and can recommend …phew! Can’t think of anymore, but just remembered rissotto, which is also v.soft - don’t get me started on that!
Thinking of you too, Tina, your baby boy is adorable - did you say before his name is Daniel or am I imagining things? I’ve got a Dan too - an enormous 12 year old one! He’s still delicious to me! Here’s wishing you lots of time with your little one! I can’t begin to describe the unfairness of all this…hope you can get some more rads to your dodgy areas. Lots of love to others on this thread.
Sarahxx