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Butternut and lentil soup with thyme recipe
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This cheap and cheerful recipe for butternut squash and lentil soup will warm your cockles on cold winter days. It couldn't be easier too. Simply soften the onions then simmer all the ingredients together until soft. Finally, just blitz, add creme fraiche and season to taste. See method
Ingredients
- 1 tbsp olive oil
- 2 onions, chopped
- 1kg butternut squash, peeled, seeded and chopped
- 150g split red lentils
- 2tbsp thyme leaves
- 1.5 litres vegetable stock
- 300ml crème fraiche
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1600kj
384kcal
19%
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Fat
24g
34%
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Saturates
14g
72%
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Sugars
11g
12%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 31.5g
Protein 9.3g
Fibre 5.8g
Method
This cheap and cheerful recipe for butternut squash and lentil soup will warm your cockles on cold winter days. It couldn't be easier too. Simply soften the onions then simmer all the ingredients together until soft. Finally, just blitz, add creme fraiche and season to taste.
- Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender.
- Whizz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraîche and whizz again. Taste for seasoning. Serve in bowls with a spoonful of the remaining crème fraiche and a few thyme leaves scattered on top.
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