We share our favourite Red Lentil & Butternut Squash Soup recipe with you.   This delicious starter is thick and creamy (without the use of any dairy) and full of flavour, and has left many feeling reenergised and well nourished.

Enjoy this yummy winter recipe.

Half a pumpkin or butternut squash
4 Carrots
1 Onion
1 cup Red lentils
Sesame oil
Pinch sea salt
Kombu sea vegetable
1 tablespoon bouillon
Dash of Shoyu
Optional:  orange juice

Finely slice the onion and cut the squash and carrots into small chunks.
Heat a dash of sesame oil in a pan and add the onions and then the squash and carrots, together with a pinch of sea salt.  Cook for a few minutes.
Meanwhile rinse the red lentils thoroughly and add to the pan.  We add a small strip of the highly nutritious kombu sea vegetable when cooking beans, this tenderises the beans making them more digestible and reduces any effect of gas!
Add water to cover the lentils.  Add a tablespoon bouillon and bring to a boil and then simmer for 25 minutes or until the lentils are soft.
Add a pinch of sea salt and a dash of shoyu.  You can also add a tablespoon of orange juice to enhance the flavour.
Remove the kombu sea vegetable and blend the soup using a hand held blender.
Sample the soup and if necessary add more shoyu or orange juice to taste.
Serve garnished with fresh thyme or orange zest.