This recipe is an adapted weight watchers one and great for Autumn. It is silky smooth and very healthy in my opinion. Add extra chilli for a little winter kick and serve with home made bread, yum.
- 2 onions
- 2 garlic cloves
- 600g sweet potatoes
- 1 butternut squash or small pumpkin
- 100g red lentils
- Pinch chilli flakes
- 1.2 litres stock (I use chicken as I make my own, but you could use vegetable)
- Salt and Pepper
Stir fry the onions in a little oil or spray oil to soften.
Add the garlic after 4 or 5 minutes and a few tablespoons of stock and cook for 2 more minutes.
Pop in the sweet potatoes, squash (or pumpkin), lentils, chilli flakes and remaining stock and bring to the boil.
Season with salt and pepper to your taste.
Simmer for 20 minutes until you can pierce the vegetables easily.
Blend using your preferred method. I use an immersion blender.
Serve with extra chilli if you like it spicy!