Butternut Squash and Rosemary Soup
|Rosemary sprigs||2 (1 Extra Sprigs For Garnish)|
|Red lentils||5 Ounce, washed (150 Gram)|
|Onion||1 , finely chopped|
|Vegetable stock||1 1⁄2 Pint (900 Milliliter)|
Halve the squash and use a spoon to scoop out the seeds and fibrous flesh.
Peel and cut the squash into small chunks and place in a roasting tin.
Sprinkle over the rosemary and season well.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes.
Meanwhile, place the lentils in a saucepan, cover with water, bring to the boil and boil rapidly for 10 minutes.
Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 minutes.
Season to taste.
Remove the squash from the oven, mash the flesh with a fork and add to the soup.
Simmer for 25 minutes and then ladle into bowls.
Garnish with more rosemary before serving.