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Squash and Red Lentil Soup

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“This is from a friend's cookbook. I thought it sounded very good.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
  2. You want the total amount of diced squash to be about 2 pounds or 900g.
  3. Meanwhile, clean the lentils and then boil them for about 10 minutes.
  4. Drain the lentils, add the stock and the onion and simmer for five minutes.
  5. Mash the squash and stir into the soup.
  6. Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

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