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Butternut Squash & Red Lentil Soup
A one pot spicy autumnal soup recipe with a protein source, making it great for lunches.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 223 kcal
Ingredients
- ½ medium butternut squash chopped into small cubes
- 3 cloves garlic roughly chopped
- 1 red onion roughly chopped
- 1 tbsp tomato puree
- ½ cup red lentils
- 3 cups vegetable stock
- 1 tsp chilli flakes
- Black pepper
- 1 diced red chilli
Instructions
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Heat a large saucepan on a low to medium heat, then add the onion and cook for 3-5 minutes. Add the garlic and cook for a further 2-3 minutes. Now add the butternut squash, diced chilli and tomato paste. Cook for about 5 minutes, stirring regularly.
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Add the lentils and vegetable stock, bring to the boil then reduce to a low simmer. Leave to cook, uncovered, for 20-25 minutes until both the squash and lentils are fully cooked. Add the chilli flakes and black pepper to taste, then blend until smooth.