Preparation
2 butternut squash, roasted with olive oil, salt and pepper
Saute onions, ginger and garlic in olive oil
Add sage, rosemary, salt and pepper
Add in roasted squash and water/veggie stock
Add some extra water and red lentils, cook until lentils are soft
Add the juice from one orange (or a cup of OJ)
Use the immersion blender to make it creamy
Add a splash of cream at the end
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