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Butternut Squash and Lentil Soup with Chilli and Coconut
Ingredients
  • 1 small red onion, finely chopped
  • 250 g butternut squash, peeled, deseeded and cubed
  • 2 tbsp sunflower oil
  • 1 garlic clove, peeled and finely chopped
  • 1 small chilli, finely chopped (leave seeds in for a spicy kick, remove them for a milder flavour adventure)
  • 1 cm piece of root ginger, peeled and finely chopped
  • 3 tbsp red lentils
  • 600 ml vegetable stock
  • 250 ml light coconut milk
  • chopped chilli and fresh parsley to serve
Steps
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