How To Impress Your Dinner Guests This Bank Holiday
With the upcoming Bank Holiday Weekend why not serve this tried and tested favourite- Seasonal Squash Soup.
Gluten Free, Lactose Free and Vegan Friendly, this recipe should suit all your dinner party guests and warm you up on a cold evening. Beneficially turmeric, chilli and garlic helps boost your immune system and beat those winter sniffles.
- Serves 4 people
- Prep time: 10 mins
- Cooking time: 2 hours
2 Butternut Squash
120g Red Lentils
1 tin low fat Coconut Milk
1 thumb size piece of Ginger
3 Garlic cloves
1 Kallo Organic Vegetable Stock Cube
1/2 teaspoon Turmeric
1 tablespoon Coconut Oil
Firstly peel and chop the butternut squash into half moons. Season with chilli flakes and roast at 150 degrees for 45 minutes. No oil necessary. TIP- To speed up the process, roast in the bottom of oven the night before.
Add chopped garlic, shallot and coconut oil into a pot. Once browned add 200ml of hot water, vegetable stock cube and turmeric.
Peel the ginger and leaving it whole, add to the pot. Leave to boil.
Prepare the red lentils and wash 2-3 times. Add to the boiling pot and cook for 10 mins.
Leave to simmer for a further 15-20 minutes then remove from the hob. Remove the ginger and blend until smooth.
Additionally sprinkle with pumpkin or poppy seeds. Serve as a starter with fresh, warm bread and a glass of red wine.
We hope you enjoy this Halloween Bank Holiday Weekend!
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