Spiced lentil & butternut squash soup

  • Recipe Single Image
  • Recipe : Spiced lentil & butternut squash soup
  • Category : Soups
  • Sub Category : Vegetable Soups Recipes

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat


Ingredients

Step by Step 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.

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