Ingredients

·         2 tbsp olive oil

·         2 onions, finely chopped

·         2 garlic cloves, crushed

·         ¼ tsp hot chilli powder

·         1 tbsp ras el hanout

·         1 butternut squash, peeled and cut into 2cm pieces

·         100g red lentils

·         1l hot vegetable stock

·         1 small bunch coriander, leaves chopped, plus extra to serve

·         dukkah (see tip) and natural yogurt, to serve

Method

·         STEP 1

Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

·         STEP 2

Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

·         STEP 3

Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.