Beautiful combinations can come from the most humble of ingredients. Serve with heaps of Parmesan cheese.
500g butternut squash diced, cut into cubes of 2cm-3cm
4 tablespoons extra virgin olive oil plus additional to drizzle
1 onion, diced
1 leek, diced
2 minced garlic cloves
2 teaspoons chopped rosemary
400g can beluga linseeds, washed and rinsed
750ml fresh chicken stock
juice of ½ lemon
To serve, grated Parmesan
- The oven should be preheated to 220C/200C fan/gas 7. Combine the chopped butternut squash and 2 Tbsp olive oil. Transfer to a large, parchment-lined tray. Roast for 25 minutes. Stir halfway.
- Heat the 2 tablespoons oil in a saucepan on medium heat. Add the chopped onion, salt and pepper to taste. Cover with a lid and let it sit for five minutes.
- Cover the pan with the leek and garlic, and let it simmer for 5 more minutes. Then, uncover and continue cooking for 5 minutes. Add the lentils to the saucepan. Next, add the stock.
- Once the squash has become nicely golden brown, smash half the pieces with a fork. Add the rest to the soup with the lemon juice. Heat the soup to simmer. Add the cubes of squash to finish heating. Serve in bowls with lots of grated Parmesan and olive oil.