Spicy Butternut Squash and Lentil Soup

A warming bowl of Roasted Butternut Squash and Red Lentil Soup with Chilli, Ginger and Coconut - a simple autumnal soup to welcome in the season.

Course Soup

Cuisine vegan

Keyword butternut squash soup, lentil soup, vegan soup

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 198.18kcal

1 small red onion, finely chopped
250 g butternut squash, peeled, deseeded and cubed
2 tbsp sunflower oil
1 garlic clove, peeled and finely chopped
1 small chilli, finely chopped (leave seeds in for a spicy kick, remove them for a milder flavour adventure)
1 cm piece of root ginger, peeled and finely chopped
3 tbsp red lentils
600 ml vegetable stock
250 ml light coconut milk
chopped chilli and fresh parsley to serve

Preheat oven to 200C/390F. Put 1 tbsp oil into a roasting tin and add the squash cubes. Mix to coat and then roast for about 30-45 minutes or until soft and browning.
Heat the remaining oil in a large saucepan and fry the red onion gently until soft (about 5 minutes)
Add the chopped chilli, garlic and ginger and fry for a further minute until aromatic.
Add the lentils, roast squash, coconut milk and vegetable stock, bring to a boil then reduce to a simmer for 20 minutes until lentils are soft.
Pour into a blender and blend until smooth (or use a stick blender in the pan)
If the soup is too thick add a little extra water, stock or coconut milk and whisk in.
Serve topped with a little chopped chilli and fresh parsley.

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks.