09/01/2025
Warm up this winter and support your journey with a comforting bowl of Butternut Squash & Lentil Soup—nutritious, hearty, and packed with flavour!
Ingredients (Serves 4-6)
4 cups vegetable stock (1 litre) 1g)900g, peeled, deseeded, and diced)
1 cup red lentils (200g, rinsed)
1 medium onion (about 150g, chopped)
2 cloves garlic, minced
1 large carrot (about 120g, chopped)
1 stalk celery (about 60g, chopped)
1 tsp ground cumin (5g)
1/2 tsp ground coriander (2.5g)
1/4 tsp chili flakes (optional, 1g)
4 cups vegetable stock (1 liter)
1 can coconut milk (400ml)
Fresh lemon juice (to taste)
Salt & pepper (to taste)
Fresh parsley or coriander (for garnish)
Instructions
Heat a large pot over medium heat and sauté the onion, garlic, carrot, and celery until softened.
Stir in the cumin, coriander, and chili flakes. Cook for 1-2 minutes until fragrant.
Add the butternut squash, lentils, and vegetable stock. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the squash is tender.
Blend the soup with an immersion blender until smooth, or leave it slightly chunky for texture.
Stir in the coconut milk and season with salt, pepper, and a squeeze of lemon juice.
Garnish with fresh parsley or cilantro, and serve with crusty bread.
Enjoy!
