Quick Butternut Squash Soup

I don't know about you, but I have this desire to be a fabulous cook, just whipping up fantastic meals in the flick of a serving spoon.

Unfortunately, the reality is a little different, I'd love to have a soup resting on the oven ready for me to come home & devour, but I'm just too busy to faff about.

Until now, that is. Our fab Nutritional Expert Julie has sent over this recipe for a very quick & easy to digest soup perfect for Winter evenings, that even I can make!

Lentil & Butternut Squash Soup

What you need...

Bag of Red lentils
1 x Swede
1 x Butternut Squash
1 x Carrot
Pinch of sea salt seasoning
1 clove of garlic (optional)
1" Kombu seaweed (optional)

Pint of water or vegetable stock

What you need to do

Boil the lentils & the chopped vegetables with kombu in water or stock, add sea salt/seasoning & cover, trunt he heat down & simmer for 30 mins approximately.

When the soup is cooked, use a hand blender if you like it a little smoother.

Serve with fresh bread or pitta & enjoy!

Julie Silver is a qualified nutritionist & holds regular healthy cooking workshops, for more information see Julie's profile