Spiced lentil & butternut squash soup served in bowls

Spiced lentil & butternut squash soup

  • Rating: 5 out of 5.51 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal167
low infat5g
saturates1g
carbs23g
sugars4g
fibre3g
protein6g
salt0.5g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.51 ratings
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