Warming & Nourishing
Roasted Butternut Squash & Red Lentil Soup
A velvety soup of roasted butternut squash and red lentils — high in fibre and protein, ideal for blood sugar management.
Ingredients
- 400g butternut squash (peeled and diced)
- 100g red lentils (rinsed)
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 700ml vegetable stock
- 1 tbsp olive oil
- Juice of half a lemon
- Salt and pepper to taste
- Fresh coriander for garnishing
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until soft.
- Add the garlic, cumin, coriander and turmeric. Stir for 1 minute until fragrant.
- Add the butternut squash and red lentils. Pour in the vegetable stock and bring to a boil.
- Reduce the heat, cover and simmer for 20 minutes until the squash is tender and the lentils have broken down.
- Use a hand blender to blend until smooth (or leave slightly chunky if preferred).
- Stir in the lemon juice, season with salt and pepper. Serve garnished with fresh coriander.
Nutrition per Serving
220kcal
10gProtein
7gFibre
34gCarbs
4gFat
