Lentil, Butternut and Chorizo Soup with Rosemary and Potato Soda

Whizzing up a soup tends to be a weekend ‘go to’ of mine, especially if I have some fresh stock on hand. I roast a chicken most Sundays and make stock with the bones (after roasting them to dry them out) and a selection of veg and herbs. Anyway, most of my soups tend to come from storecupboard ingredients (lentils and tins of tomatoes) or a need to use up ‘past their best’ veg or a combination of the two. This one is a great autumn soup and although I know it’s technically meant to be spring, it still feels like autumn, so I figured it was still appropriate. The bread is from Rachel Allen’s ‘Coast’ book and is so simple and delicious, it’s well worth the effort to make it while your soup is cooking.

Serves 4 ǀ 25 mins prep and 40 mins cooking

Soup ingredients

  • 3 tbsp olive oil
  • 1 small butternut squash, peeled and cut into 2cm cubes
  • 1 tsp dried thyme
  • 1 small onion or banana shallot chopped small
  • 2 cloves garlic, crushed
  • 100g chorizo, peeled and chopped fairly small
  • 1 heaped tbsp tomato puree
  • 225g red lentils, rinsed
  • 1.5 ltr veg or chicken stock, heated
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper

You will also need: a heavy based rectangular roasting tin and a stick blender.

Method

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