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Roasted Butternut Squash and Red Lentil Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely and easy warming soup ready for Autumn.

A lovely and easy warming soup ready for Autumn.

Ingredients

Serves: 4-6

Metric Cups
  • 1 medium onion (chopped)
  • 1 red pepper (diced)
  • 1 carrot (diced)
  • 1 small butternut squash (peeled and cut into 2 inch chunks then roasted for 20 minutes in a hot oven)
  • 1 potato (diced)
  • 500 millilitres vegetable stock
  • 1 bay leaf
  • salt (to taste)
  • pepper (to taste)
  • 1 clove garlic (chopped)
  • 125 millilitres red lentils (split)
  • 1 medium onion (chopped)
  • 1 red bell pepper (diced)
  • 1 carrot (diced)
  • 1 small butternut squash (peeled and cut into 2 inch chunks then roasted for 20 minutes in a hot oven)
  • 1 potato (diced)
  • 18 fluid ounce vegetable broth
  • 1 bay leaf
  • salt (to taste)
  • pepper (to taste)
  • 1 clove garlic (chopped)
  • 4 fluid ounce red lentils (split)

Method

Roasted Butternut Squash and Red Lentil Soup is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent.
  • Add the stock, lentils and flavourings and simmer for 30 mins. Allow to cool then puree.
  • Gently reheat prior to serving. You may need extra liquid to make it more "soupy".
  • Serve with a blob of cream and some garlic croutons.
  • Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent.
  • Add the stock, lentils and flavourings and simmer for 30 mins. Allow to cool then puree.
  • Gently reheat prior to serving. You may need extra liquid to make it more "soupy".
  • Serve with a blob of cream and some garlic croutons.
  • Tell us what you think