Soup up supper: Caramelised squash, beluga lentil and rosemary soup recipe

The humblest of ingredients combine beautifully. Best served with mounds of parmesan cheese on top.

caramelised squash beluga lentil and rosemary soup
Lizzie Mayson


500g diced butternut squash, cut into 2cm-3cm cubes
4 tbsp extra virgin olive oil, plus extra to drizzle
1 onion, diced
1 leek, diced
2 garlic cloves, finely chopped
2 tsp chopped rosemary
400g can beluga lentils, drained and rinsed
750ml fresh chicken stock
Juice of 1⁄2 lemon
Grated parmesan, to serve

  1. Preheat the oven to 220C/200C fan/gas 7. Toss the diced butternut squash with 2 tbsp oil and spread over a large parchment-lined roasting tray. Season and roast for 25 minutes, stirring halfway.
  2. Meanwhile, heat the remaining 2 tbsp oil in a large saucepan over a medium-high heat. Stir in the onion and a pinch of salt then cover with a lid, stirring occasionally and sweating for 5 minutes.
  3. Add the leek, garlic and rosemary and sweat, covered, for another 5 minutes, then uncover and cook for another 5 minutes until turning golden. Stir the lentils into the pan, then add the stock and bring to a gentle simmer.
  4. When the squash is nicely golden, crush half of it with the back of a fork and stir into the soup along with the lemon juice. Bring to a simmer, then add the cubes of squash for a final minute to heat through. Divide between bowls and serve with plenty of grated parmesan and a splash more olive oil on top.

Food styling: Kitty Coles. Food styling assistant: Care Cole. Prop styling: Louie Waller