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I’m so glad that I like to keep a butternut squash on my kitchen counter, otherwise, I may never have found this recipe. While looking for a red lentil soup recipe I came across ‘Running on Real Food’ – a plant based food blog created by Deryn that has wonderful and easy recipes!
This hearty soup is rich in fibre and delicious in taste. I like to purée a bit of my soups and then add it back to the chunky base, but I didn’t for this batch. Not everyone in my family (my husband Charles) is crazy about butternut squash so I puréed most of the soup. Out of sight meant that the soup was eaten and thoroughly enjoyed!
Add the onion, garlic and celery to a large soup pot with 2-3 tbs. of vegetable broth or olive oil. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If using broth, if the pot dries out, then add a few more splashes of broth. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
Add the rest of the ingredients and bring to a boil. Lower the heat and simmer, uncovered for about 30 minutes until the butternut squash and lentils are tender.
Carefully scoop out 2 cups of the soup and use a hand immersion blender to purée, and then put back in the pot.
Enjoy right away or store in a sealed container in the fridge for up to 5 days. Freezes well too!
Bake uncovered for 20-25 minutes, until the top has browned. Spoon into small bowls and top with your favorite frozen ice cream/ yogurt/sherbet.