Recipe: Yummy Vegan Spicy Butternut Squash & Lentil Soup
Vegan Spicy Butternut Squash & Lentil Soup. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! This Vegan Butternut Squash Soup is packed with flavor and sure to become a family favorite! Fast and convenient, this soup recipe uses frozen butternut squash to make it a fast weeknight meal.
This vegan butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn't use a lot of ingredients. What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. You can have Vegan Spicy Butternut Squash & Lentil Soup using 7 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Vegan Spicy Butternut Squash & Lentil Soup
- Prepare 1 of Butternut squash.
- You need 2 of medium onions.
- You need 2 cloves of garlic.
- It’s 1 litre of vegetable stock.
- You need 100 g of Lentils.
- You need 1/2 tsp of hot chilli powder.
- Prepare 1/2 of whole red chilli.
It's vegan, gluten free and all natural! I made this Butternut Squash Soup because it was specifically requested by SO many users – and here it is! With sweet butternut squash and spicy chilli. Butternut squash is one of my favourite ingredients in a soup because it gives such a creamy This soup also makes use of the seeds from the squash, so nothing goes to waste!
Vegan Spicy Butternut Squash & Lentil Soup instructions
- Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more..
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste..
Simply fry the seeds in a little garlic olive oil for a lovely crouton alternative. I could eat butternut squash every single day. Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene, which the body converts into. Extra carrots and some red lentils instead of butternut squash, sweet potato and a small parsnip instead of potato and dried thyme instead of rosemary.