Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

This recipe is for a comforting butternut squash and lentil soup. The butternut squash is roasted with spices until tender, then blended into a smooth paste. In a separate pan, onions, garlic, and chili are sautéed before adding red split lentils, water, and a stock cube to cook until soft. The roasted squash paste is then added to the lentil mixture and stirred together. Adjust the consistency with more water if needed. Serve the soup with a sprinkling of pumpkin seeds and a dollop of oatly creme fraiche for a cozy and satisfying meal to warm you up on a cold day.

Serves: 2

15 minutes

Cook time

Ingredients

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  • 1 butternut squash
  • 1 white onion
  • 2 cloves of garlic
  • 1 green chilli
  • 1 tsp ground ginger
  • 0.5 tsp ground cumin
  • 1 tsp ground coriander
  • 100g red split lentils
  • 1 stock cube
  • Water
  • Olive oil
  • Salt
  • Pumpkin seeds
  • Oatly creme fraiche

🔄Natalia Rudin's Suggested Substitutes

Butternut Squash Acorn Squash, Pumpkin, Sweet Potato
White Onion Yellow Onion, Shallots
Green Chili Jalapeno, Serrano Pepper

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