Spiced lentil & butternut squash soup served in bowls

Spiced lentil & butternut squash soup

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(4 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4-6

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: Per serving (6)

  • kcal167
  • fat5g
  • saturates1g
  • carbs23g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • ¼ tsp hot chilli powder
  • 1 tbsp ras el hanout
  • 1 butternut squash, peeled and cut into 2cm pieces
  • 100g red lentils
  • 1l hot vegetable stock
  • 1 small bunch coriander, leaves chopped, plus extra to serve
  • dukkah (see tip) and natural yogurt, to serve

Method

  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.

  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.

  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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