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Roast butternut squash and red lentil soup

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Roast butternut squash and red lentil soup
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 414g serving contains (excludes serving suggestion)
KCal
252
Carbs
32.0g
Fibre
6.4g
Protein
9.4g
Fat
8.3g
Saturates
4.3g
Sugars
10.5g
Salt
0.01g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 butternut squash (approx 700g–1kg)
2 tsp sunflower oil
1 large onion, roughly chopped
1 carrot, roughly chopped
1 litre reduced salt vegetable stock cube
120g split red lentils
white pepper, to taste
4 tbsp half-fat creme fraiche
Fresh chives, chopped
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Method

Method

Recipe tips
  • This recipe is high in vitamin A, which helps your immune system function at its best.
  • 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.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave and reheat thoroughly until piping-hot.
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