Butternut Squash, Carrot and Lentil Soup

Delicious taste and new delicious, grown up look! The toasted seeds and home made flat-breads make all the difference here.

(serves 4)

• 1/2 butternut squash peeled and cubed
• seeds from squash cleaned and dried
• 6 carrots chopped
• 3 handfulls lentils
• 1 onion chopped
• 3 cloves garlic
• 1 tsp stock
• 1/2 tbsp cumin
• 1 tbsp coriander

1. Roast the squash with a little oil until soft. (at 200c about 30 min) Also roast the seeds for 15 min with no oil.

2. Meanwhile, Fry the onions and garlic on a low heat until you can smell it.

3. Add the cumin and continue to fry until you can smell that too.

4. Add the carrots, lentils, coriander, stock and water to cover.

5. Bring to boil then simmer until the carrots are tender and squash done in the oven.

6. Blend the carrot mixture and squash together and reheat.

7. Top with roasted seeds, season with salt and pepper.