Spiced Lentil Soup with Roasted Beetroot & Butternut Squash

Preheat the oven to 180C. Bring a saucepan of water to the boil. Add the stock cube and stir to dissolve. When dissolved set aside the correct amount of stock*.

Peel and chop the beetroot and squash into small pieces.

Place the chopped vegetables on a baking tray and drizzle with olive oil.

Season well with salt and pepper and place in the oven to cook until soft.

Peel and finely chop the onion, garlic and ginger.

In a saucepan pan, heat the olive oil over medium to high heat.

Add the onion, garlic and ginger and sauté until the onion softens.

Add the spices and brown sugar (optional) and stir to coat the onion well.

Add the lentils, and stock* and bring to the boil.

Lower the heat and continue to cook until the lentils have warmed through.

Once the lentils are beginning to soften stir through the coconut milk.

Remove the roasted beets and squash from the oven.

Add the roasted vegetables into the soup.

Distribute the soup and serve hot.