Save for later

Roast butternut squash and red lentil soup

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
A warm, hearty soup that's easy to make, low in fat, high in fibre and satisfyingly filling.
Serves
4
Prep
10 minutes
Cook
40 minutes
Each 565g serving contains (excludes serving suggestion)
KCal
236
Carbs
44.30g
Fibre
8.30g
Protein
11.30g
Fat
2.90g
Saturates
0.30g
Sugars
16.20g
Salt
1.50g
Portion Fruit & Veg
4
Ingredients
Ingredients
1 butternut squash (approx 700g–1kg)
2 tsp sunflower oil
1 large onion, roughly chopped
1 carrot, roughly chopped
1 litre vegetable or chicken stock
120g split red lentils
white pepper, to taste
Method
  1. Preheat the oven to 200°C/gas 7. Cut the butternut squash into quarters lengthways, scoop out the seeds, brush with a little of the oil and bake in the oven for 25 minutes.
  2. Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown.
  3. Now, pour the stock into the pan and add the lentils, stir together and simmer for around 15 minutes.
  4. Remove the butternut squash from the oven, scoop out the flesh and add to the soup.
  5. Simmer for a further 5 minutes, add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.
  6. Serve with half-fat crème fraiche and chives, if liked.
Chefs tips
  • Stock cubes contain salt, so don't add any extra salt during cooking. When simmering the soup, you'll be reducing the water content and concentrating the salt content, so taste it once cooked and add salt only if needed.
  • To reduce the salt content of the soup, use a low-salt stock cube.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave and reheat thoroughly until piping-hot.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk