Description
This easy butternut squash soup is velvety, nutritious, and made without cream — thanks to red lentils for a natural creamy texture and extra protein. Perfect for quick weeknight meals, fussy eaters, and even little hands in the kitchen.
Ingredients
1 kg butternut
2tbs olive oil
5 ml meduim curry spices
1 onion chopped
1 clove of garlic
2cm fresh ginger grated
900 ml chicken stock
125g red lentils (rinsed)
200ml cream or coconut milk
Instructions
Bake the whole butternut in the oven at 180°C until soft. This will take about 40 minutes. Leave to cool down. You could also use ready chopped butternut.
Chop onion, garlic and ginger. Fry in oil. Sautee until see through. Add the curry spices and fry for a few more minutes.
Scoop out flesh of the butternut and add to the onions. Also add the rinsed lentils. Add stock and leave to simmer until the lentils are soft.
Use blender to puree soup. Add more salt and pepper if needed.
To make a more creamy soup add cream, coconut milk or milk.
Fry bacon bits for extra crunchiness sprinkled on top of soup or toasted pumpkin seeds
Notes
Time-Saving Tip
Roast the whole butternut with the skin on — no peeling or chopping required! Once soft, just scoop out the cooked flesh. It’s perfect for busy evenings or cooking with children.
Keywords: Soup, High Fibre, Cooking Club