Squash & red lentil soup

• Butternut squash1
• Red lentils150g
• Brown onions150g
• Carrots200g
• Medium curry powderstore cupboard1 tbsp (15g)
• Stock cubes2 cubes
• Sliced wholemeal breadto serve

Plus salt and pepper. About £2.57 for the amounts used.

Method

1. 1

   Peel and deseed 1 butternut squash and cut into chunks. Chop 1 onion and 200g carrots.

2. 2

   Fry the onion in a little oil for 5 minutes. Add 1 tbsp curry powder for 1 minute.

3. 3

   Add the squash, carrots, 150g rinsed red lentils, 2 stock cubes and 1.2 litres boiling water. Simmer for 25 minutes until everything is soft.

4. 4

   Blend until smooth and season. Serve with bread from the loaf.