Spiced Red Lentil and Butternut Squash Soup

Spiced Red Lentil & Butternut Squash Soup
  • 4 servings
  • 45 minutes to prepare
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  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely grated
  • 1 stick of celery, finely chopped
  • 300g butternut squash, peeled, deseeded and chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 300g red lentils
  • 1.5 litres vegetable stock
  • To serve Greek-style yogurt, sesame seeds, sunflower seeds, red chilli chopped & fresh coriander chopped


Preparation time 10 minutes
Cooking time 35 minutes

1. Heat the oil in a large saucepan, add the onion and cook for 7 minutes until soft. Stir in the garlic, carrots and celery and continue to cook for a further 5 minutes.

2. Add the squash and the spices, toss together well and cook for 1 minute.

3. Stir in the lentils and mix to coat in the oil and spices. Pour over the stock, bring to a simmer and cook for 20 minutes, until the vegetables are tender and the lentils soft.

4. Allow to cool slightly then, using a handheld blender, mix until smooth and creamy.

5. Ladle into bowls.

6. Serve with a spoonful of Greek-style yogurt and a sprinkling of sesame and sunflower seeds, chopped red chilli and fresh coriander.

Chef’s Tip: Why not try using Pumpkin instead for a delicious twist on a fantastic soup.