Roast butternut squash and red lentil soup | Diabetes UK

Ingredients

• 1 butternut squash (approx 700g–1kg)
• 2 tsp sunflower oil
• 1 large onion, roughly chopped
• 1 carrot, roughly chopped
• 1 litre reduced salt vegetable stock cube
• 120g split red lentils
• white pepper, to taste
• 4 tbsp half-fat creme fraiche
• Fresh chives, chopped