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Butternut Squash & Red Lentil Soup

Course Soup
Cuisine American
Keyword cream soup, easy cooking, easy lunch, one pot, quick soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 portions

Equipment

  • blender
  • pot

Ingredients

  • 1 tbsp oil (vegetable or sunflower)
  • 800 ml stock/broth
  • 2 tbsp créme fraîche
  • 1/2 cup red lentils
  • 1 small butternut squash
  • 2 sweet potatoes (or one large)
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • salt

Instructions

  • Start with peeling and chopping up butternut squash, carrots, sweet potatoes into chunks. The bigger the chunks, the longer you will have to cook it. Medium size cubes work best.
  • Add splash of oil into deep pot and add finely chopped onion and garlic, let it simmer for couple of minutes until fragrant and toss in your roughly chopped vegetables and lentils. Pour over stock, cover and let it simmer for about 20-30 mins until the vegetables are soft.
  • Transfer into a blender or use immersion blender and blend until you have smooth creamy soup. Add couple of spoons of créme fraîche and give it good mix until everything incorporated. You can add dollop of créme fraîche, alongside chilli oil when serving.