Warming butternut squash and orange soup

This recipe is a perfect autumn/winter soup. I like to meal prep this soup and make a big batch of it, and freeze it in portions ready for “a hug” at lunch time. It is full of anti-inflammatory spices and rich in vitamin C, perfect for the colder months.

Ingredients

1 onion

1 butternut squash, deseeded and diced

100g cooked lentils

2 carrots

1 garlic clove

1 tsp ground cumin

1 tsp garam masala

1 tsp ground turmeric

1 cm piece fresh ginger

Juice and zest of unwaxed orange

1.5L bone broth

Small pinch of saffron

250ml coconut milk

Seasoning

Method

Sauté the onions in a little olive oil until softened. Add all the ingredients and cook for 25 minutes until the butternut squash is cooked through. Blend the soup. If freezing portion out in freeze-proof containers, or enjoy topped with some pumpkin seeds and a swirl of cream and a slice of sourdough.