INGREDIENTS

   *1 medium onion, finely diced
   *1 red pepper, finely diced
   *1 carrot, finely diced
   *1 small butternut squash
   *1 potato, chopped
   *500ml of vegetable stock
   *1 bay leaf
   *Salt and pepper to taste
   *1 clove of garlic
   *1/2 of split red lentils

DIRECTIONS

• Slice the butternut squash in cubes by about 2 inches in size. Place them into the hot oven and roast for about 20 minutes. Add the veggies into the pan along with a little olive oil and garlic. Continue cooking until the veggies are slightly clear in color.
• Blend the veggies with the lentils, flavorings and stock. Leave it simmering for 30 minutes. Reserve and let it cool.
• Once cool, transfer the mixture into the blender and process until pureed.
• Slightly reheat the soup prior to serving.
• Makes 5 servings.