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Spiced Butternut Squash and Lentil Soup Recipe

Spiced Butternut Squash and Lentil Soup recipe

Stashcook

This is a warm, creamy soup made with butternut squash and lentils. It's spiced with cumin and chili for a little kick. You cook the veggies and then blend them to make it smooth. It's good for a cozy meal!

Ingredients

1 Large Butternut Squash
1 Cup Red Lentils
1 Large Onion
2 Stalks Celery
1 Inch Knob of Ginger
1 (400 ml) Tin Coconut Milk
1 Tsp Ground Cumin
1/2 Tsp Chili Powder
1 Tbsp Olive Oil
750 ml Vegetable Stock
Salt to taste
Fresh Cilantro for garnish

Method

1
Preheat your oven to 200°C (390°F).
2
Cut the butternut squash in half, remove the seeds, and place it on a baking tray. Roast in the oven for 45 minutes or until the flesh is soft.
3
While the squash is roasting, rinse the red lentils under cold water until the water runs clear.
4
Chop the onion and celery into small pieces. Peel and finely grate the ginger.
5
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and ginger. Cook for about 5 minutes until the vegetables are soft.
6
Add the ground cumin and chili powder to the pot and cook for another minute until fragrant.
7
Add the red lentils and vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the lentils are soft.
8
Once the butternut squash is cooked and cool enough to handle, scoop out the flesh and add it to the pot with the lentils and vegetables.
9
Add 3/4 of the coconut milk to the pot. Use a stick blender to blend the soup until smooth and creamy.
10
Season the soup with salt to taste.
11
Serve the soup into bowls, and garnish with a swirl of the remaining coconut milk and fresh cilantro.

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