Butternut squash are everywhere at the moment both cheap and good for you – I like them best in a soup! Roasting them first really brings out their flavour. Orange vegetables contain high levels of the anti-oxidant vitamin A and butternut squash the highest levels of all the pumpkin family. They also contains vitamins B and C, magnesium and iron.
I think generally squash are a bit of a hassle to peel and chop up so this recipe roasts the squash in it’s skin to save peeling. It works really well with cumin and turmeric so you can make this a very flavoursome soup. Plus turmeric is a superfood supplying high levels of anti-inflammatory properties and an excellent anti-oxidant. Turmeric can be better absorbed with some fat so I include plenty of coconut oil when roasting which adds to flavour too.
Red lentils help to give it a lovely creamy consistency but also ensure the soup is filling because of the protein. Red lentils are so easy to cook as they only require rinsing before adding. An excellent source of dietary fibre and protein they should help sustain you for longer.
This soup is great for people with digestive problems because of the Vitamin A in the squash and anti-inflammatory properties of turmeric although you may need to leave out the lentils.