Roasted Butternut Squash and Red Lentil Soup | Community Recipes | Nigella's Recipes | Nigella Lawso

Ingredients

• 1 medium onion (chopped)
• 1 red pepper (diced)
• 1 carrot (diced)
• 1 small butternut squash (peeled and cut into 2 inch chunks then roasted for 20 minutes in a hot oven)
• 1 potato (diced)
• 500 millilitres vegetable stock
• 1 bay leaf
• salt (to taste)
• pepper (to taste)
• 1 clove garlic (chopped)
• 125 millilitres red lentils (split)