The weather hasn’t been the best here in Wales lately and the only thing I’ve wanted to do is cwtch up in bed, with a hot bowl of soup and crusty bread to dip. That’s usually an image you imagine with winter or autumn, but not with the Great British climate, we get to do this all year around or at least that’s how it feels.
When I first started to teach myself how to cook I was always daunted by the prospect of making soup. I thought it would be hard to make a decent soup, that didn’t end up tasting like dirty dishwater. But, the reality is that soup is probably one of the easiest dishes to make and it’s also delicious and nutritious too, plus it can be enjoyed at any time of the day. I love it and this soup didn’t disappoint either. It was creamy from the coconut milk, spicy from the chilli’s and 100% delicious.
- 400g Butternut Squash
- 1 Medium White Onion (130g)
- 100g Red Lentils
- 125ml Alpro Coconut Milk
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Flakes
- 1/2 tsp Ground Ginger
- 1 Large Garlic Clove
- 2 Vegetable Stock Cubes
- 800ml Water
- Salt to Taste
- Peel and roughly chop your vegetables and garlic, then place them into a large saucepan with the stock cubes, spices, lentils and water.
- Bring the saucepan to a boil for 10 minutes, then reduce the heat and leave to simmer for a further 40 minutes, stirring frequently to prevent the lentils from sticking to the bottom of the pan.
- After 40 minutes, check the butternut squash is soft, stir in the coconut milk and lastly blend the soup into your desired consistency with a hand blender. If you are using a food processor leave the soup cool completely before blending. But whichever option you choose – BE CAREFUL! Hot soup on your hands feels like lava – trust me!
- You can serve the soup with my crusty roll recipe (here) or with croutons, a swirl of coconut cream or just eat it plain.
For more recipes and ideas follow me on Instagram @Happy.Hungry.Healthy and tag me in any recipes you try; I would love to see your creations #TheHungryWelshGirl.