Coconut chilli butternut and lentil soup

Ingredients

• 3 cloves of Garlic

• 1 Onion

• 2 Medium Butternut Squash (800g – 1 kg)

• 400ml tin of Coconut Milk

• 2 Litres of Vegetable Stock/chicken stock

• 2 Tsp of Salt

• 1 Tsp of Pepper

• Turmeric 1 stick chopped

• parsley

• Chilli Flakes

• one tin of lentils drained and precooked

Instructions

• Roast butternut in skin for 40 minutes at 180 deg.

• Prep garlic and onion and slice finely

• Add 2 tbsp of oil to pan, add garlic and onion and fry until soft

• Scoop out roasted butternut into pan

• Add salt

• Add a couple of fresh parsley

• Next add coconut milk and 2 litres of vegetable stock, bring to the boil and simmer until squash is soft

• Season with 1/2 tsp of black pepper

• Blitz in a food processor and top with toasted pumpkin seeds and chill flakes