Despite it being summer here in the UK, I’m always up for a delicious hot bowl of soup! And after making a butternut squash sauce for my ratatouille, I was really in the mood for some butternut squash soup. This soup is so warming and scrumptious that I wish that I’d made more!
Preparation time: 10 minutes
Cooking time: 30 minutes + 15 minutes for cooling
Total time: 55 minutes
- 1 butternut squash, sliced
- 1 tsp oil
- 1 medium onion, diced
- 400g can chopped tomatoes
- 750ml vegetable stock
- 120g uncooked lentils, rinsed
- handful of fresh parsley
- Preheat the oven to 180°C/350°F/gas mark 4.
- Then place your sliced butternut squash on a baking tray and drizzle with oil, if desired.
- Roast in the oven for 30-35 minutes until soft.
- Meanwhile, heat a large, oiled saucepan over medium heat. Sauté the onion for 5 minutes until translucent.
- Pour in the can of chopped tomatoes and vegetable stock. Stir in the lentils, bring to the boil and then simmer for 25 minutes, until the lentils are cooked.
- Once the lentils are cooked turn off the heat and stir in the parsley.
- Once the butternut squash is cooked, let cool for about 15 minutes. Then peel off the skin and place the squash in a blender. Pour the soup in the blender too and blend until smooth.
- Serve with extra parsley and your favourite bread.
Each serving approximately contains:
- Calories: 136 kcal
- Fat: 1.4g
- Carbohydrates: 25.6g
- Protein: 6.8g