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Roast butternut squash and red lentil soup

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Roast butternut squash and red lentil soup
A warm, hearty soup that's easy to make, low in fat, high in fibre and satisfyingly filling.
Serves
4
Prep
10 minutes
Cook
40 minutes
Each 437g serving contains (excludes serving suggestion)
KCal
272
Carbs
35.5g
Fibre
7.6g
Protein
10.1g
Fat
8.2g
Saturates
4.3g
Sugars
12.8g
Salt
0.08g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 butternut squash (approx 700g–1kg)
2 tsp sunflower oil
1 large onion, roughly chopped
1 carrot, roughly chopped
1 litre vegetable or chicken stock
120g split red lentils
white pepper, to taste
4 tbsp half-fat creme fraiche
Fresh chives, chopped
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Method

Recipe tips
  • Stock cubes contain salt, so don't add any extra salt during cooking. When simmering the soup, you'll be reducing the water content and concentrating the salt content, so taste it once cooked and add salt only if needed.
  • To reduce the salt content of the soup, use a low-salt stock cube.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave and reheat thoroughly until piping-hot.
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