Butternut Squash & Lentil Soup
A soup so full of goodness you'll want to eat it again and again! The lentils add a creamy protein hit, whilst the addition of the warming spices make it a comforting addition to any autumn day. Eat with a dollop of tangy yogurt or add a swirl of coconut cream. Top with savoury seeds (recipe below) or fried onions, to add texture and crunch.
Ingredients
- Half a large butternut squash around 350g
- 1 medium red onion
- 2 fat garlic cloves crushed
- 2 medium carrots
- 190g / 1 cup of red lentils
- 1 teaspoon ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder (or to taste)
- 1 litre of stock vegetable or chicken
- Large handful of fresh coriander
- Olive oil to fry
- Salt and pepper to season
Method
- Peel and chop the onion and carrot, then heat a little oil in a large pan over a medium heat and saute for 3-4 minutes until the onion is translucent.
- Meanwhile peel and chop the butternut squash into chunks. Set aside.
- Add the spices and crushed garlic, mix well and cook for a further minute, then add the lentils, the stock and the butternut squash.
- Bring to the boil then turn down to a simmer and cook for around 20-25 minutes until the lentils are cooked through. Add a little extra stock or water if it's too thick.
- Once the lentils are soft and the butternut is cooked through, use a stick blender to blend to a thick soup.
- Season to taste, then add a handful of fresh chopped coriander, and any toppings.
- Enjoy.
Tasty alternatives
For a chunky soup remove half the soup and blend then return to the pan and stir.
Add a heaped teaspoon of garam masala and a tin of chopped tomatoes for a tangy curried version