Butternut Squash & Red Lentil Soup
When it comes to making soup I love that there are seemingly endless combinations of different ingredients, flavours and textures. Have a rummage through your cupboards and fridge and I guarantee that you’ll come up with the ingredients to make a delicious soup.
I’m a big fan of smooth, blended soup as you can just chop the veggies any-old-how but chunky soups somehow seem heartier and more filling; this soup is the perfect combination of both.
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, finely diced
- 1 clove garlic, minced
- 2 medium carrots, peeled and diced
- 2 tbsp freshly grated ginger
- 1 tbsp medium curry powder
- 180g (1 cup) red lentils
- 1.2l vegetable stock
- 2 tbsp olive oil
- Knob of butter
- Salt and pepper to taste
- Heat the olive oil and butter in a large pan. Add the onion and saute until it starts to soften (about 5 mins).
- Add the garlic, squash, carrots, ginger and saute over a low/medium heat until the vegetables start to soften and brown (about 20 mins).
- Add the curry powder, stir well and cook for a further 1-2 mins.
- Add the lentils and stock. Bring to the boil and simmer for about 30 mins or until the lentils are tender.
- Check the seasoning and add salt and/or pepper to taste.
- Blend half the soup until it is smooth and creamy then remix with the remaining unblended soup.
- Can be frozen.
- Keep in the fridge in an airtight container for 4-5 days.