Butternut Squash and Lentil Soup 

 

The essentials:

Ingredients:

• 1 small white onion
• 2 tablespoons coconut oil
• 1 teaspoon paprika
• 1 clove garlic (optional)
• 1 inch ginger (optional)
• 1 medium size butternut squash
• 150g red lentils
• 1 litre water/vegetable stock
• 30g pine nuts
• Salt and pepper

Serves 4

 

Method:

Heat the coconut oil in a large pan on medium heat.

Chop up the onion and fry in the oil until soft.

Add the paprika and mix in with the onions.

Chop the ginger and garlic if using and add into the pan.

Chop the butternut squash into roughly 1 inch pieces and then mix in with the onions. Fry together for approximately 5 minutes.

Add the water/stock and simmer for 10 minutes.

Add the lentils and continue to simmer for another 20 minutes.

Once the butternut squash is soft and the lentils are completely cooked through, take off the heat and blend with a hand blender until smooth.

Season with salt and pepper to taste.

Toast the pine nuts by putting them into a frying pan – no oil needed as they produce their own natural oils! Toss them around until golden brown (this only takes a couple of minuets) sprinkle them onto your soup to add a crunch.

 

A little bit extra:

Living in England, there’s nothing better than a warming bowl of our butternut squash soup enjoyed as a snack or as a meal – it is filling enough!

Butternut squash is a good source of vitamin A and dietary fibre. Vitamin A promotes eye health, growth and a healthy immune system. Dietary fibre helps relieve constipation and regulate bowel movements. The seeds in butternut squash are also full of vitamins and minerals so save them and use them for other recipes – you could even sprinkle them onto your Overnight Oats to add a bit of crunch.

One serving of Butternut Squash and Lentil Soup will give you the following goodness per serving:

Carbohydrates: 35.8g

Fats: 11.8g

Protein: 3.9g

Sugars: 6.3g

Calories: 239