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Spiced Butternut Squash and Lentil Soup Recipe

Spiced Butternut Squash and Lentil Soup recipe


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!


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


Preheat your oven to 200°C (390°F).
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.
While the squash is roasting, rinse the red lentils under cold water until the water runs clear.
Chop the onion and celery into small pieces. Peel and finely grate the ginger.
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.
Add the ground cumin and chili powder to the pot and cook for another minute until fragrant.
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.
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.
Add 3/4 of the coconut milk to the pot. Use a stick blender to blend the soup until smooth and creamy.
Season the soup with salt to taste.
Serve the soup into bowls, and garnish with a swirl of the remaining coconut milk and fresh cilantro.

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