Butternut and lentil soup with thyme recipe

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  • Serves 6
  • 20 mins to prepare and 30 to cook
  • 384 calories / serving
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HE BUTTERNUTLENTILSOUP

Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender.

Whiz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraîche and whiz again. Taste for seasoning. Serve in bowls with a spoonful of the remaining crème fraiche and a few thyme leaves scattered on top.

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  • Ingredients

  • 1tbsp olive oil
  • 2 onions, chopped
  • 1kg butternut squash, peeled, seeded and chopped
  • 150g split red lentils
  • 2tbsp thyme leaves
  • 1.5 litres vegetable stock
  • 300ml crème fraiche
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  • Energy 1599kj 384kcal 19%
  • Fat 23.6g 34%
  • Saturates 14.3g 72%
  • Sugars 10.7g 12%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 31.5g Protein 9.3g Fibre 5.8g

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