Christmas weight gain is nobody’s friend. Beat the bloat and reboot your metabolism with Heidi Selwood’s fat-busting butternut squash soup.
- 1 large butternut squash, cut into 2cm cubes skinned and seeds removed (if you do not have butternut squash, the recipe works just as well with sweet potatoes)
- 1 medium yellow onion, diced
- 6 cloves of garlic, peeled and crushed
- 200g red split lentils
- 2 tbsp fresh sage
- 2 tbsp fresh rosemary
- 2-3 vegetable stock cubes, mixed into 2 litres
- 2 tablespoons olive oil
- 1 chilli, diced
- Yoghurt, to serve
- Fresh bread, to serve
- Salt and pepper, to taste
- In a large saucepan, heat the oil over a medium heat until sizzling and then add the onions and cook for 3-4 minutes until softened and golden.
- Add the garlic, chilli, sage and rosemary and gently fry for a further 1 minute.
- Now add the butternut squash and 1 litre of stock and leave to boil for 15 minutes
- Once the squash has soften slightly, add the red lentils, final litre of stock and season with salt and pepper. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally.
- With a potato masher, gently mash some of the squash into the soup (I did not mash it all because I like my soup chunky)
- To serve, dollop each portion of soup with yoghurt and a chunk of fresh bread. If you’re feeling fancy, top it off with a poached egg and some good quality parmesan cheese.