Butternut Squash & Red Lentil Soup (Ve)


  • 350g red lentils
  • 1 butternut squash, peeled and cut into 1 inch pieces
  • 1 onion, diced
  • 2 large garlic cloves, cut into small slices
  • 2 vegetable stock cubes (1 litre water)
  • chilli flakes
  • olive oil
  • salt and pepper to season


Preheat the oven to 190 degrees. Drizzle olive oil onto a baking tray, and place the butternut squash pieces the tray. Place in the oven for approximately 30 minutes, or until the squash has softened.

Meanwhile, place the onion, garlic and chilli flakes together in a large pan and fry on low heat for 10 minutes until the onion has lightly browned. Add the dry lentils and stir constantly for 5 mins. Add 1 litre of vegetable stock to the pan and stir constantly. Keep the pan on the heat, stirring occasionally for roughly 15 minutes until the lentils are soft.

Finally, take the pan off the heat, add the butternut squash and whizz together using a blender. Add olive oil, salt and pepper to season when serving.

Recipe by Lucy