Spicy Butternut Squash Soup
A hearty and filling butternut squash soup that is packed with flavour. Perfect for wintery days when you really need to warm up!
Servings 6
Calories 267kcal
Ingredients
- 800 g butternut squash - cut in half
- 1 potato - peeled and chopped
- 1 sweet potato - peeled and chopped
- 1 cup red lentils
- 1 onion - chopped
- 3 cloves garlic - chopped
- 750 ml vegetable stock
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoon turmeric
- 100 ml oat cream
Instructions
- Pre-heat the oven to gas mark 6/200c.
- Roast the butternut squash for 45 mins (or until soft) in a deep tray with about 1cm of water in the tray800 g butternut squash
- While the squash is in the oven, in a large saucepan, fry the garlic and onion in a splash of oil until soft.3 cloves garlic, 1 onion
- Add potato, sweet potato, lentils and all the spices.1 potato, 1 sweet potato, 1 cup red lentils, 2 teaspoon curry powder, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon coriander, 2 teaspoon turmeric
- Stir up really well.
- Add the stock. Simmer for 30 mins until the lentils are soft.750 ml vegetable stock
- Once the butternut squash is ready leave to cool for 10-15 mins.
- Scoop the flesh of the squash into a blender, add the soup from the saucepan and blend.
- Put back in pan, add the oat cream and salt to taste, and then heat through before serving.100 ml oat cream
Nutrition
Calories: 267kcal | Carbohydrates: 52g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 1098mg | Fiber: 15g | Sugar: 7g | Vitamin A: 19542IU | Vitamin C: 39mg | Calcium: 111mg | Iron: 4mg