Red lentil and butternut squash soup
Ingredients
- 2 tbsp olive oil
- 2 fat garlic cloves, finely chopped (optional)
- 7.5cm/3 inch piece root ginger, peeled and finely grated
- ½ tsp red chilli flakes (optional)
- 300g/10½oz red lentils
- 1.2 litres/2 pints hot vegetable stock
- 300g/10½oz butternut squash, cut into 1cm/½-inch cubes
- salt and freshly ground black pepper
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