Spiced lentil & butternut squash soup
Warm, comforting, and packed with nutrients, this Butternut Squash and Lentil Soup is the perfect cosy meal for any day. With a rich, velvety texture and a hearty blend of lentils and sweet butternut squash, it’s both satisfying and nourishing. Plus, it’s freezer-friendly, making it a great make-ahead option for busy days when you need a wholesome meal in minutes.
Spiced lentil & butternut squash soup
Ingredients
2 tbsp olive oil
2 onions finely chopped
2 fresh garlic cloves crushed
¼ tsp chilli powder
2 tsp cumin
1 butternut squash peeled and cut into 2cm pieces
1 red pepper chopped
100g red lentils
1l hot vegetable stock or bone broth
Small handful pumpkin or sunflower seeds (to serve)
Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and cumin, and cook for 1 min more.
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
Source: BBC Good Food
