I know I have done a squash soup before but this one is different. Just as yummy and perfect for those cold winter evenings. Supper healthy and ubber low in fat and calories. The the fennel seeds add a subtle aniseed twist which compliments the taste of the squash. It’s not a delicate soup but a thick homely bowl of goodness.
Ingredients
1 onion
2 cloves garlic
2 dried chillies
1 tbls ground fennel seeds
1 medium squash
180g green lentils
Oil spray
1. Finely chop the dried chillies, onion and garlic. I use whole fennel seeds and grind them in my pestle as I love the aniseed smell that you get. But the ready ground stuff is ok.
2. Spray a large pan with oil add the garlic, chillies, onions and fennel seeds. Cook them off.
3. Peel and deseed the squash. You can use any squash and on this occasion I used a very small butternut squash and a small green kabacha squash that I had in my fridge and needed using. Once peeled cut it into small chunks.
4. Add the squash and lentils to the pan. Stir in and heat through. For a minute or two.
5. Pour water over until it just covers the squash and lentils. Simmer on a medium heat for about 40 minutes until the squash and lentils are soft and cooked.
6. Take a potato masher and gently mash the squash so it breaks down a little.
7. Season with some salt and pepper to taste and serve.
Enjoy! It’s thick, hot, very filling and very tasty.
It makes about 6 servings, depending on the size of squash you use. It works out at around 100 calories for a decent serving.
As before, give it a go and let me know what you think.
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