11 November 2008 - Custard White Squash and Tomato Soup - Recipe - Oct 08

Custard white and tomato soup

You will need

*1 custard white squash * 2 leeks * 1 large handful of red lentils * 1 carton passata * 2 tsp ground coriander * 1 tsp paprika * Boiling water *

Remove the skin and seeds from the squash and cut into cubes.

If you have a large squash just use half and save the other half for roasting or mashing. Trim 2 leeks, wash and cut into small pieces.

Place the squash and leeks into a large saucepan.

Add a large handful of red lentils to the pan. Pour 1 carton of passata over the squash and leeks. Add 2 tsp ground coriander and 1 tsp paprika to the pan. Pour boiling water over the vegetables until they are just showing. Bring to the boil and then reduce and simmer for 25 minutes. When the soup has cooled slightly blend until smooth.

Serve with crispy bacon rolls or cheese on toast for a hearty lunch or supper.