Food Spiced corn, lentil & butternut squash chowder Serves 4 Ingredients 1 tbsp olive oil 1 large white onion, finely diced 2 garlic cloves, grated or finely chopped tsp cayenne pepper 200g yellow split lentils 200g butternut squash, roughly diced into 2cm chunks 700ml vegetable stock 400ml coconut milk 1 Scotch bonnet chilli*, halved 2 thyme sprigs 200g tinned sweetcorn, drained Sea salt and freshly ground black pepper To serve 2 tsp red chilli oil A small handful of flat-leaf parsley, roughly chopped Method 1 eat the oil in a large saucepan over a medium heat; H add the onion and garlic, and sweat for seven to eight minutes, until softened but not coloured. 2 3 4 dd the cayenne pepper and cook for one minute, A then add the split lentils, squash, stock, milk, chilli and thyme. Bring to a simmer, then reduce the heat to low and cook for 2025 minutes, until the squash is tender and the lentils are soft, but not mushy. dd the sweetcorn, season with salt and pepper, and A bring the soup back to a simmer. serve, spoon into warm bowls, and drizzle over a To little chilli oil and a sprinkling of parsley.