Make some seasonal soup and drink it outside - how about inside a den, on top of a hill or around a campfire?
Butternut squash and lentil soup is a great favourite in our house and the children can get involved in chopping! If peeling butternut squash sound like too much faff, you can chop it into pieces and roast it in the oven until soft and add it to the softened lentils. The skin is edible - soup may be a bit lumpy but it’s a balance :)
- 1 butternut squash, peeled and cut into 2cm pieces
- 2 onions, finely chopped
- 100g red lentils
- 2 cloves of garlic, crushed
- 2 tbsp olive oil
- 1L hot vegetable stock
- Heat the olive oil in a large saucepan on a medium heat.
- Fry the onions with a pinch of salt until softened and just caramelised.
- Add the garlic and cook for 1 more minute.
- Stir in the squash and lentils.
- Pour over the stock.
- Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft.
- Blend until smooth and season to taste.
Makes plenty for a family of 5 - and can be frozen for another day’s adventures.