Spiced lentil & butternut squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4-6
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 onionsfinely chopped
- 2 garlic clovescrushed
- ¼ tsp hot chilli powder
- 1 tbsp ras el hanout
- 1 butternut squashpeeled and cut into 2cm pieces
- 100g red lentils
- 1l hot vegetable stock
- 1 small bunch corianderleaves chopped, plus extra to serve
- dukkah(see tip) and natural yogurt, to serve
Nutrition: Per serving (6)
- kcal167low
- fat5glow
- saturates1g
- carbs23g
- sugars4glow
- fibre3g
- protein6g
- salt0.5glow
Method
step 1
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 ras el hanout, and cook for 1 min more.
step 2
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.
step 3
Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
