Butternut Squash Soup – As the temperature is dropping, soups are perfect for the colder months. I tend to make a big batch and have it for lunch throughout the week. This soup is lightly spiced and also filling. By adding lentils, you’ll also get that boost of protein as well as all of the vitamins, mineral, and antioxidants. Butternut squash is also widely available throughout the autumn, they’re low in price and high in quality. Eating seasonally has many health benefits. To find out why, click here.
Time: 50 Minutes Servings: 4 Calories: 247
- 1 Butternut Squash
- 1 Onion
- 4-6 Cloves of Garlic
- 2 tsp Cumin
- 4 tbsp Olive Oil
- 100g Red Lentils (½ a cup)
- 500ml Vegetable Stock (2 ¼ cups)
- Season to taste
- Preheat the oven to 180 degrees Celcius. Begin by cutting the squash into chunks and remove the seeds.
- Peel and cut the onion into slices. Peel and cut the garlic clothes in half. Add the butternut squash, onions, garlic, cumin and olive oil to a tray. Mix with your hands to ensure the vegetables are coated evenly with the olive oil.
- Place in the oven for 30-40 minutes, or until the vegetables are soft and are starting to brown at the edges.
- Whilst they’re roasting, place the lentils in a large saucepan with the stock. Then bring to the boil and simmer covered for around 20 minutes or until they are soft.
- Remove the tray from the oven, and tip the vegetables into the pan of lentils. Add 250ml (1 cup) of boiling water and whizz with a stick blender. Season to taste and serve.
Serve warm with a slice of wholegrain bread. This recipe is great for making in advance, you can also place it into the freezer for up to 3 months. Simply defrost overnight and reheat before eating. This soup is perfect for a light dinner, or to warm you up on your lunch break.