Butternut Squash, Leek & Apple Soup

Method

Step 1
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Step 2
Heat half the oil in a large saucepan over medium heat. Add garlic and leek and saute for 3-4 minutes until leek has softened. Add cumin, stirring to coat leek and cook for 1-2 minutes, until cumin becomes fragrant.
Step 3
Add squash, apple, lentils and chickpeas and cook for 2-3 minutes until squash is well coated in spice and leek. Add stock and water, bring to a simmer, cover and cook for 15 minutes until squash and apple have softened.
Step 4
Meanwhile, place kale onto prepared tray, toss with remaining oil and season with salt & pepper. Place into oven and cook for 8-10 minutes until crispy. Set aside.
Step 5
Puree soup with a stick blender, or work in batches and blitz until smooth in a blender. Adjust seasoning.
Step 6
Whisk yogurt and lemon juice together and season with salt and pepper.
Step 7
Divide soup between bowls, swirl in yogurt and top with crispy kale. Serve with toast on the side.

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