Curried lentil and butternut soup (serves 4)

Ingredients

1 whole butternut peeled cut into slices
1 brown onion, diced
2 tsp curry powder
2 garlic cloves, crushed
1 thumb of raw ginger, grated
200 g dry red lentils
500 ml vegetable stock
750 ml water

Method

1. Roast the butternut for 35 minutes at 200 degrees in the oven
2. Sautee onion, garlic, ginger and curry in a small amount of olive oil for 5 minutes until onions are soft
3. Add the rest of the stock and water as well as the dry lentils and cook for 15 minutes until soft
4. Add the roast butternut pieces
5. Blend until smooth and garnish wish coriander and olive oil