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Chef Annie James at Sunrise of Tettenhall for Sunrise Senior Living

Butternut Squash and Red Lentil Soup

5 from 2 votes
Hearty and delicious Butternut squash soup with added protien and taste with quick cooking red lentils
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: Fusion
Ingredients Equipment Method

Ingredients
  

  • 400 ml vegetable stock
  • 150 gms Butternut Squash - peeled and diced into bite-sized bits
  • 60 gms Dried red lentil i.e. masoor dal - split without skin
  • 3 Carrots - peeled and diced into small bits
  • 2 Red onion - peeled and chopped fine
  • 12 gms Unsalted butter
  • Sea salt with a hint of garlic
  • Freshly cracked black pepper
  • A small quantity of fresh coriander to garnish

Equipment

  • Saucepan

Method
 

  1. In a large saucepan or stockpot melt the butter on a medium flame
  2. Sauté' the finely chopped onions in the butter for just under 4- 5 minutes till they turn a beautiful golden-brown colour and reduce
  3. Then add in the chopped carrots, squash, and sauté' for a further 2- 3 minutes.
  4. Now stir in the vegetable stock and the red lentils
  5. Reduce to a low flame and let the soup simmer gently
  6. Cook until the vegetables and lentils are tender
  7. Allow the soup to cool down to room temperature, then using a hand blender puree' until smooth, or as I did, give it a whizz in your food processor
  8. Season with sea salt with garlic or plain sea salt and add a generous sprinkling of freshly cracked black pepper
  9. Garnish with just a small amount of finely chopped fresh coriander
  10. Serve hot ideally with a slice of warm crusty bread with a dollop of butter. If your conscience allows it stir in a small amount of fresh cream into the soup or smother your crusty bread with some freshly made garlic butter