Spicy Ginger Butternut Squash Soup with Crispy Lentils

Ever wished soup came with crunch? This one does. A golden, velvety butternut squash and carrot base with a cheeky kick from fresh ginger and chilli flakes, blended with silken tofu so it’s thick and creamy without a drop of cream. Then come the crispy roasted lentils, scattered on top like croutons, adding a satisfying crunch and a proper boost of plant protein and fibre to every spoonful.