Spice up Butternut Squash with fragrant Indian seasonings in this warming and healthy Vegan Soup. Pair it with Naan Bread for a satisfying and hearty lunch.

Serves approx 6.

You will need:

• 1 tbsp olive oil

• 1 Butternut Squash (peeled, deseeded and diced)

• 200g of carrot, diced

• 1 tbsp of Curry Powder containing Turmeric

• 100g of Red Lentils

• 700ml of Vegetable Stock

• 1 can of Coconut Milk

  Coriander and Naan Bread, to serve

Method:

1. Heat the Oil in a Large Saucepan, add the Squash and Carrots, sizzle for 1 min.

2. Stir in the Curry Powder and cook for 1 min more.

3. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir.

4. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

5. Using a hand blender or in a food processor, blitz until as smooth as you like.

6. Season and serve scattered with roughly chopped Coriander and some Naan Bread alongside.