Roasted Red Pepper Almond Butter Soup

Ingredients

1 tbsp olive oil
1 onion finely sliced
2 cloves of garlic, crushed
3 red peppers, pointed (we like to use the ready roasted peppers that come in a jar as they have a lovely sweetness and saves a bit of prep time too)
300g diced butternut squash
100g red lentils
750ml water or stock
60g Lifeforce Smooth Almond Butter
1 tsp smoked paprika
½ tsp cumin
Sea salt and black pepper to taste

Method

Heat a large pot and add the olive oil. Once the oil is hot add the onion and garlic and cook for 5 minutes, stirring to ensure they don’t burn.
Add the peppers and squash and cook for a further 10 minutes, stirring often.
Add the red lentils ,water or stock, almond butter, paprika and cumin to the pot. Stir to combine. Bring to the boil and then simmer for 30 minutes.
Transfer to a large blender or blend until smooth using a hand blender. Season to your own taste with salt and black pepper if desired.
Store in the fridge in a sealed container for up to three days.

Roasted Red Pepper Almond Butter Soup