My Booba used to make us a bean and barley soup growing up that I can still remember vividly. This soup is an homage to that, and is perfect for a cold winters evening. To intensify the flavour, you can roast the cubed butternut squash for 30-40 minutes at 180°C (fan) before adding to the soup. Adam recommends soaking the lentils overnight before using. Drain off any soaking liquid before adding the lentils to the soup.

Method:

• Sweat the onion, carrot, celery, and garlic in olive oil for 5 minutes to soften.
• Stir in the spices, coating the vegetables.
• Add cubed butternut squash , and red lentils. Pour in 1500 ml vegetable stock, ensuring ingredients are covered. Bring to a boil, then reduce to a simmer.
• Cover and simmer for 20–25 minutes, stirring occasionally, until the squash is tender and lentils are soft and breaking down. The lentils will thicken the soup naturally.
• Blend the soup using an immersion blender; you can leave half unblended for a chunkier texture.
• Add cream or coconut milk, heat for another 2–3 minutes, and season.
• Ladle into bowls and garnish with fresh herbs and a spoonful of Greek yoghurt.

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