Butternut squash, carrot and red lentil soup

I was really bored at home today and to procrastinate from exam revision I made some soup which turned out to be rather delicious! The recipe below would serve around 4 people and I had it with a huge slice of homemade whole grain bread

Ingredients 

2 tablespoon olive oil
1 medium onion, peeled and chopped
3 carrots, peeled and chopped
3/4 small butternut squash, peeled, deseeded and chopped
600ml vegetable stock
100g dried red lentils
Black pepper


Method

1. In a large saucepan on a medium temperature heat the olive oil. Add the chopped onion and cook, stirring, until transparent

2. Add the chopped carrot and butternut squash and sauté for 2 to 3 minutes

3. Add the vegetable stock, red lentils and black pepper and stir

4. Bring to the boil, then cover and simmer for about 30 minutes, until the vegetables and lentils are tender

5. Remove from the heat and allow to cool slightly before blending with a hand blender or food processor (be careful as the soup stays hot for a long time)

6. Serve with a chunk of whole grain bread or a warmed whole grain pitta.