Spiced Corn, Lentil & Butternut Squash Chowder - Ainsley Harriott

Ingredients

• 1 tbsp olive oil
• 1 large white onion, finely diced
• 2 garlic cloves, grated or finely chopped
• ½ tsp cayenne pepper
• 200g yellow split lentils
• 200g butternut squash, roughly diced into 2cm chunks
• 700ml vegetable stock
• 1 x 400ml tin coconut milk
• 1 Scotch bonnet chilli, halved
• 2 thyme sprigs
• 1 x 200g tin sweetcorn, drained
• sea salt and freshly ground black pepper
• To Serve
• 2 tsp red chilli oil, to garnish
• a small handful of flat-leaf parsley, roughly chopped, to garnish