Curried Butternut Squash Soup

Butternut squash soup

1 squash peeled and diced evenly
3or4 carrots
1 large onion largely diced
3 cloves garlic
1 pack unsmoked bacon
1 tbsp curry powder
2 pints veg bouillon stock
Handbook White lentils (we used black because that's all we had but they darken the colour and you really want this to be a bright vibrant soup)
Pepper to season (the bouillon & bacon are salty enough, no need to add extra)

Roast the veg & garlic for 30 mins or until until tender, remove any black or burnt bits as these will colour the soup a yucky black colour.
Cube and Brown off the bacon then set aside.
Add veg, bacon & curry powder to stock and bring to boil. Once boiling reduce down to simmer and blend. You can either blend it all together with a hand blender or remove the veg & bacon and put into a mini processor and stir the resulting paste back into the stock.
Cook the lentils according to the instructions on the pack and then add them to the already blended soup. This should add texture to the now thick & yummy mixture.
Simmer for a bit longer to give the lentils time to take on the flavours of the soup and then serve up with some crusty bread!