Butternut Squash & Lentil Soup

Course Main Course
Servings 4 people
Calories 387 kcal

Ingredients
  

  • 1 kg butternut squash, peeled and deseeded and cut into cube
  • 1  medium-sized carrot, peeled and choppe
  • 1 medium-sized white onion, choppedd
  • 1 1/2 tbsp butter or coconut oil, melted
  • a good pinch of sea salt and ground black pepper
  • a thumb-sized piece of fresh ginger, chopper
  • 1  red or green chilli pepper, chopped (optional
  • 1 litre vegetable stock (made with one organic stick cube
  • 350 gr cooked red lentils (150g uncooked weight)
  • 1 heaped tsp (per person) crème fraiche, to serve (optional)
  • a sprinkle of fresh chives, chopped (optional)

Instructions
 

  • Preheat oven to 200 ̊C/400 ̊F
  • Place the squash into a large bowl. Add the onion and carrots. Add 1 tbsp oil / butterand salt and pepper and toss everything together until the vegetables are evenlycoated. Transfer to a large toasting tin and spread out to form an even laye.
  • Roast for 35 minutes, or until tender.
  • Heat the remaining oil / butter in a large saucepan over a medium heat. Add the gingerand chilli (if using) and fry for one minute, stirring.
  • Add the stock and bring to a simmer, then add in the roasted vegetables. Add thecooked lentils, salt and pepper and stir well.
  • Remove the saucepan from the heat. Blend in batches, until smooth.
  • Serve with crème fraîche, if using.
  • Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on the same day.

Notes

Per serving:
387 calories, 19g fat, 43g carbs, 11g protein
Keyword For all Plant Based Diets

Dea Nurul

Author Dea Nurul

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