Roast butternut squash and red lentil soup
prep: 10 minutes
cook: 40 minutes
serving: 4
Nutrition Facts
each serving
KCal
252
Carbs
32g
fiber
6.4g
Protein
9.4g
Fat
8.3g
Saturates
4.3g
Sugars
10.5g
Salt
0.01g
Fruit/Veg Portion
3
Ingredients
all 9 types- 1 butternut squash (approx 700g–1kg)
- 2 tsp sunflower oil
- 1 large onion, roughly chopped
- 1 carrot, roughly chopped
- 1 litre reduced salt vegetable stock cube
- 120g split red lentils
- white pepper, to taste
- 4 tbsp half-fat creme fraiche
- Fresh chives, chopped
Directions
6 steps in totalStep 1
Preheat the oven to 200°C/gas 7. Cut the butternut squash into quarters lengthways, scoop out the seeds, brush with a little of the oil and bake in the oven for 25 minutes.
Step 2
Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown.
Step 3
Now, pour the stock into the pan and add the lentils, stir together and simmer for around 15 minutes.
Step 4
Remove the butternut squash from the oven, scoop out the flesh and add to the soup.
Step 5
Simmer for a further 5 minutes, add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.
Step 6
Serve with a swirl of half-fat crème fraiche and a few chopped chives.
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