Waitrose and Partners
Spiced Lentil and Butternut Squash Soup

Spiced Lentil and Butternut Squash Soup

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseStarter
  • Prepare20 mins
  • Cook1 hr 50 mins
  • Total time2 hrs 10 mins

Ingredients

  • 1½ L vegetable stock
  • 200g Dried red lentils
  • 200g Greek yogurt
  • 2 tbsp sumac, crushed
  • 1½kg butternut squash
  • 750g tomatoes
  • 6 garlic cloves
  • 1 carrot, diced
  • 4 tbsp extra virgin olive oil
  • ½ tsp dried chilli flakes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika

Method

  1. Preheat the oven to 180/gas 6. Place the peeled, deseeded and cubed squash, tomatoes, garlic and carrot in a large roasting tray (you may need to use two trays). Drizzle with olive oil, sprinkle with the spices (add the chilli according to how spicy you like it) and season. Cover with foil; bake for 1 hour 30 minutes, or until the vegetables are soft and slightly caramelised.

  2. Transfer the vegetables to a food blender or processor and pulse in batches, with a little of the stock, until combined into a smooth mixture that still has some texture.

  3. Return the soup to a clean pan; add the remaining stock and bring to the boil. Add the lentils, reduce the heat to low; simmer for 20 minutes or until the lentils are tender, stirring often and adding a little extra stock or water if it becomes too thick. Season to taste with sea salt and freshly ground black pepper.

  4. Ladle into bowls and serve topped with a dollop of yogurt and a sprinkle of sumac. Serve with crusty bread.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

696kJ/ 194kcals

Fat

7g

Saturated Fat

1g

Carbohydrates

0g

Sugars

1g

Fibre

0g

Protein

0g

Salt

0.01g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (4/5)

4 out of 5 stars1 rating