Christine’s Spicy Butternut Squash Soup

1 Butternut Squash, halved and seeds removed
1 Onion, Chopped
3 Garlic Gloves
Olive Oil
3 Tsps Curry Powder
3 Tsps Cumin Powder
1 Tsps Tumeric
2 Litre Veg Stock
60g Red Lentils
3 Tins Chopped Tomatoes
180g Frozen Peas
60g Brown Rice or Quinoa
Pre heat oven to around 200c, place Butternut Squash on roasting tray and bake for 40–50 minutes, remove from oven and allow to cool slightly. Using a fork, shred one half. Chop the other half into bite sized chunks. In a large pot, heat the oil and sauté the onions and garlic until soft, add in the curry powder, cumin and turmeric and mix allowing the spice mixture to thoroughly coat the onions and garlic. Add the stock and lentils and bring to the boil, reduce heat and add the tomatoes. Simmer for 25 minutes. Add the shredded and chopped squash, rice (or quinoa) and simmer for another 20–30 minutes or until rice (or quinoa is cooked). Finally add the peas and cook for a further 5 minutes.