Sweet potato, butternut squash and lentil soup
A souper nice meal!
This warming sweet potato, butternut squash and lentil soup will keep you energised and full of goodness! This recipe makes 4 portions for only 56p per portion.

Ingredients (and price):
1 X Butternut squash 85p
1 X Sweet potato 59p
180-200g of red lentils 46p (£1.15 for a bag of 500g)
1 X Red onion 28p
1 Litre of Vegetable stock 9p (52p for 12)
T Tsp of Paprika
½ Tsp of Chilli flakes/powder
Olive oil
Steps:
Preheat your oven to about 200 degrees and line a roasting tray with tinfoil.
Peel and chop the butternut squash, sweet potato and onion.
Keeping the onion separate to add later, put the squash and potato in the roasting tray and drizzle with some olive oil. Lightly toss so that all the veg is coated. Season with a few grinds of salt and pepper and evenly cover with the paprika and chilli.
Roast for 30 minutes then add the onion to the tray, mixing this in with the olive oil and spices.
Roast for a further 10 minutes or until the veg starts to go crisp around the edges.
Add 1 litre of boiling water into a jug with 2 stock cubes and stir well.
Transfer the roasted veg into a large pan on the hob and pour the stock in. Add all the lentils, bring to the boil and then simmer until the lentils have broken down.
It’s up to you if you want to add more spices and seasoning if you want a stronger flavour, and if you want to blend it, this is the point which you would do so!
Serve and enjoy!