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Butternut Squash and Lentil Soup

This soup is such a lovely warming dish and full of flavour and nutrients. This is a fabulous choice for the autumn months with the abundance of pumpkins and butternut squash are around – both work well in this dish.

This dish is naturally gluten and dairy free and suitable for vegans. This freezes well too.

Butternut Squash and Lentil Soup

This soup is such a lovely warming dish and full of flavour and nutrients. This is a fabulous choice for the autumn months with the abundance of pumpkins and butternut squash are around – both work well in this dish.

This dish is naturally gluten and dairy free and also suitable for vegans. This soup freezes well too.
Prep Time15 mins
Cook Time20 mins
Course: lunch, Soup
Cuisine: American, British, Indian
Keyword: butternut squash and lentil soup, butternut squash soup, dairy free soup, gluten and dairy free vegan soup, gluten free and dairy free soup, gluten free soup, healthy soup, pumpkin and lentil soup
Servings: 6
Calories: 1kcal

Equipment

  • knife
  • Chopping Board
  • Blender of Stick Blender
  • pan

Ingredients

  • 1 tbsp oil of your choice
  • 2 cloves of garlic – chopped or crushed
  • 1 tbsp tomato puree
  • 1 butternut squash, peeled and chopped into small pieces
  • 1 tsp ground coriander
  • 2 tsp curry paste
  • 1 tsp cumin powder
  • 1 tsp tumeric
  • 1 cup red lentils
  • 1 vegetable stock cube
  • 1 litre of water
  • salt and pepper to taste

Instructions

  • Saute the onion in a little bit of oil until soft
  • add the garlic and lightly cook for a minute
  • add the tomato puree and stir in
  • add the spices and curry paste and stir and continue to cook for a further minute and you can smell the spices cooking off and becoming fragrant
  • Add the raw butternut squash pieces to the pan
  • add the water, stock and red lentils and add the lid to the pan and simmer for 20 minutes
  • take a blender or stick blender and blend until smooth
  • season to taste
  • should you wish to freeze this soup, wait until it is completley cool – pour into suitable containers and freeze for 3 months.

Notes

I hope you have enjoyed this recipe and if you have made this i would love to know your feeback and what you thought. 

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