Butternut Squash Soup (Milk-free)
Quick to make, this is a low fat soup is rich in beta-carotene and vitamin C. Both vitamins boost the immune system and the beta-carotene is beneficial in protecting mucosal surfaces in the mouth, throat and lungs.
It freezes well.
1 medium butternut squash, peeled and chopped
1½ litre (3 pints) water
100g/4 oz red lentils
1 large onion, peeled and chopped
2 parsnips, peeled and chopped
2 vegetable stock cubes
Optional: 1 generous tsp ground ginger or ground cumin
6 Tbs hummous
1) Place the water, lentils and stock cubes in a saucepan and bring to the boil.
2) Add the chopped vegetables (and optional spices) to the water. Simmer for 20-25 minutes until all the vegetables are soft.
3) Liquidise the soup.
4) Serve with a dollop of hummus and sprinkled with freshly chopped chives, parsley or coriander.
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