Curried Lentil And Squash Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
2 tsp Madras curry powder
5 cups vegetable stock
3 1/4 lb butternut squash, peeled, deseeded, cubed
3.5 oz red lentils
None None plain yogurt, to serve
None None fresh cilantro leaves, to serve

Preparation

Heat oil in a large saucepan over high heat. Saute onion and garlic for 2-3 mins, until tender. Add curry powder. Cook, stirring, for 1 min. Add stock, squash and lentils. Bring to a boil, reduce heat and simmer, partially covered, for 15-20 mins, stirring occasionally, until squash is tender.
Serve soup topped with yogurt and cilantro.