Seasonal soup - roasted butternut squash, red lentil and carrot
Updated: Oct 27
Soup Season is upon us! And a seasonal one with butternut squash too 👌🏻 add some cumin, ground coriander and paprika gives a gorgeous depth and gentle heat to this heart warmer. As mummy would’ve said “that’ll warm the cockles of your heart” 💛 So easy and it will easily keep in an air tight container in the fridge for a few days, or can be frozen in portions for later!
1 medium butternut squash
2 medium carrots
Tablespoon of garlic paste / 2 cloves garlic
Two teaspoons of cumin, ground coriander and paprika
Chicken oxo cube
Chicken stock cube
100g red lentils
Water/ coconut milk (adjust amount for your desired consistency)
Salt and pepper
Peel and cut your squash and carrot into chunks (1” roughly) in size. Place on a baking sheet and drizzle with oil. Place into a hot oven at 180degree C and bake for 25-30 minutes until the veg are softened and just browning
Meanwhile, chop your onion and place it into a large saucepan with a drizzle of oil. Fry over a medium heat until softening and translucent. Add your spices, garlic and turn down the heat. Add the red lentils with the stock and oxo cubes. Add the water (as per instructions on lentil packet). Cover and simmer over a medium heat until the lentils are soft.
Add the roasted vegetables to the lentils and using a hand blender, blend until smooth. You may find that you need to add more liquid – I like to add coconut milk here but you can add water, normal milk or cream if you’re feeling indulgent!
Once blended, season with salt and pepper, serve and enjoy!