Spicy squash and lentil soup

This has to be my favourite yet. It’s packed full of flavour and is great all round on nutritional value!

  • 750g butternut squash, diced
  • 750g pumpkin, diced
  • 500g plum tomatoes, quartered
  • 1 carrot, cut into large chunks
  • 6 garlic cloves, peeled (leave whole)
  • 2 tsps smoked paprika
  • 3 tbsps olive oil
  • 1.5 litres stock
  • 200g lentils
  • 200g Greek yoghurt
  1. Pre-heat oven to 180°C
  2. Place butternut squash, pumpkin, tomatoes, carrot and garlic on large baking sheets. Mix with olive oil and paprika.
  3. Roast vegetables for 1.5 hours, mixing half way through, until veg is soft and slightly caramelised.
  4. Using a hand blender, whizz roasted veg with as much stock as needed to bring to a smooth consistency.
  5. Place blended vegetables with the remaining stock and lentils in a large saucepan and bring to the boil, reduce heat and simmer for 20 minutes.
  6. Blend again, adding more stock/water, if totally smooth soup is required.
  7. Add yoghurt and stir.

Makes 2 litres (serves 5-6)

Plenty of pumpkins around in the autumn but try making this soup with any combination of squash (e.g. ambercup or acorn) and let me know how you get on!

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