Roasted squash, red lentil and coconut soup
- By Jo Ingleby of Demuths, Bath Jo Ingleby of Demuths, Bath
Preheat your oven to 180°C/350°F/gas 4. Remove the seeds from the squash, then cut into even slices or chunks leaving the skin on. Place the squash in one layer in a roasting dish with the chopped garlic and season lightly with salt and pepper. Cover dish with tin foil and bake for 30 minutes, or until the skin of the squash is soft. Fry Onion and celery in a splash of rapeseed or vegetable oil. Add roasted squash and garlic, red lentils, stock and stir well. Simmer for 15 minutes, add coconut milk, bring back to simmer before blending. Season to taste.
This soup can handle really strong Thai or Indian flavours: home-made or shop-bought curry paste or powder can be added with the squash to the fried onion. We love ours hot, with chopped chilli and a squeeze of lemon or lime.