Butternut Squash & Red Lentil Soup - SharonSnowdon.com

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.


Butternut Squash and Red Lentil Soup
Serves 4
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 1 medium butternut squash, peeled and cubed
  2. 1 medium onion, finely diced
  3. 1 clove garlic, minced
  4. 2 medium carrots, peeled and diced
  5. 2 tbsp freshly grated ginger
  6. 1 tbsp medium curry powder
  7. 180g (1 cup) red lentils
  8. 1.2l vegetable stock
  9. 2 tbsp olive oil
  10. Knob of butter
  11. Salt and pepper to taste
  1. Heat the olive oil and butter in a large pan. Add the onion and saute until it starts to soften (about 5 mins).
  2. Add the garlic, squash, carrots, ginger and saute over a low/medium heat until the vegetables start to soften and brown (about 20 mins).
  3. Add the curry powder, stir well and cook for a further 1-2 mins.
  4. Add the lentils and stock. Bring to the boil and simmer for about 30 mins or until the lentils are tender.
  5. Check the seasoning and add salt and/or pepper to taste.
  6. Blend half the soup until it is smooth and creamy then remix with the remaining unblended soup.
  1. Can be frozen.
  2. Keep in the fridge in an airtight container for 4-5 days.
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