Butternut squash soup with crispy lentils and feta
Total time: 45 minutes
Extra virgin olive oil
1 large white onion, peeled and chopped
1 medium butternut squash
2 cloves of garlic, minced
1 tablespoon grated ginger
750ml good quality vegetable stock
1 400ml can of coconut milk
100g feta, crumbled
200g cooked black lentils
In a large non- stick pan heat a little olive oil and gently cook the onion at low heat until translucent, roughly 5-8 minutes. Peel and deseed the butternut squash, chopping into pieces of about half an inch.
Carefully add the rest of the ingredients into the pan and bring to simmer for 30-40 minutes until the squash is soft and cooked through. Blend all the ingredients together in a blender or using a handheld blender until smooth.
Serve with crispy lentils and crumbled feta to taste.
For the toppings:
Heat a little olive oil in a wide flat non-stick pan, spread the lentils into a layer. Cook for 3 – 5 minutes until crispy, season and serve hot.
Recipe from antoniamagor.com