I love soup. And I particularly love homemade soup. So when I was approached a little while ago, to review a recipe, I leapt at the chance. There were pictures on instagram and everything (it even got compliments!)
And then life. And general incompetence. And I didn’t get round to actually blogging the recipe, but I’ve decided to get a lot more organised (stop giggling at the back there, I can see you Image may be NSFW.
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) and part of that involves digging out the backlog as well as doing more slightly commercial stuff in the future. Although all with my own individual twist, obviously. Got to eat though! (And buy fabric. For sewing and stuff.)
So here you go: Butternut squash and lentil soup.
Ingredients:
400ml vegetable stock
150g butternut squash – peeled and diced
12g salted butter
2 onions – peeled and diced
3 carrots – peeled and diced
60g dried red lentils
Salt and pepper to taste
Image may be NSFW.
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(You may notice that my stock was actually a stock cube. Seemed to work fine, I didn’t make it up separately, just put it in at step 5 below.)
Method:
1. Begin by making the stock. (Or not, if you’re me and using a stock cube.)
2. In a separate pan, heat the butter over a medium heat. (Using the stock cube approach cuts down on the washing up.)
3. Add the onions to the pan, and sauté for 5 minutes.
4. Add the carrots and squash, and sauté for 2-3 minutes.
5. Next, add the stock and lentils, then bring to the boil.
6. Reduce the heat, cover and allow to simmer until the vegetables and lentils are tender. (Took around 25 minutes for me.)
7. Using a hand blender, purée until smooth. (I just have one of those stick blender things. Which worked fine. Or is that what they mean by hand blender? I’m such a foodie!)
8. Season with salt and pepper.
Serve immediately. (Pause and take artfully arranged instagrammable pictures before scoffing.)
Image may be NSFW.
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The recipe was supplied by Sunrise Senior Living who provided assisted living facilities around the UK. If they also provide this kind of food, I’m thinking their facilities may well double as restaurants.
(Disclosure: as well as supplying the recipe, I was recompensed for ingredients.)
