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Butternut squash and lentil soup in bowl.

Red Lentil and Butternut Squash Soup

Wendy Faulkner
This red lentil and butternut squash is comforting, filling and delicious. It's also incredibly healthy.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Healthy
Servings 4
Calories 238 kcal

Equipment

  • immersion blender or food processor

Ingredients
  

  • 1 butternut squash, approx 900g
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 teaspoon mild curry powder
  • 2 cloves garlic
  • 700 ml stock chicken or vegetable
  • 100 g red lentils

Instructions
 

  • Peel and chop the onion, and peel and very finely chop or grate the garlic. Heat a large pan over a medium heat, and fry the onion in the olive oil for 5 minutes until starting to soften. Add the curry powder and garlic and fry for a couple more minutes.
  • Meanwhile, peel and chop the butternut squash into 2 cm cubes. Add the squash, lentils and stock to the onion mixture, bring to the boil, and simmer for 20 minutes. Stir occasionally to ensure that the lentils don't stick to the pan. The squash should be tender to the point of a knife.
  • Blitz the soup with a hand blender until smooth. Or if you prefer, use a food processor to blend your soup until smooth. Serve hot.

Nutrition

Calories: 238kcalCarbohydrates: 44.4gProtein: 9.5gFat: 4.5gSaturated Fat: 0.7gFiber: 12.7gSugar: 7.2g
Keyword Butternut squash, Red lentils
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