You know it’s autumn when there are squash and pumpkin recipes EVERYWHERE. Why would you expect any different from me?
Autumn to me is the return of stews and soups, food that feeds the soul and warms you from the inside out. This soup is made almost weekly chez mois. It’s not complicated, in fact it’s embarrassingly simple, but delicious nonetheless. It’s simplicity is why I keep coming back to it. Perfect to make during the week, it takes no more than 30 minutes from beginning to end.
Butternut squash makes this soup so creamy and velvety without actually having to add any cream in. My Grandma always added red split lentils into her soup. Although I can never manage to make soup that tastes just like hers the lentils definitely take me back. Not only do they add great flavour but they add a punch of plant based protein to the soup too which is always a winner.
Squash and Lentil Soup (Serves 4-6)
1 medium Butternut Squash, peeled and chopped
3 medium Carrots, peeled and chopped
1 medium White Onion, peeled and chopped
⅓ Cup of Red Split Lentils
1 litre of Vegetable Stock
1-2 teaspoons of Black Pepper
Note:Try to chop all of the vegetable in similar size, about a centimeter cubed should do the trick. You want them to be ready when the lentils are, better you cook the lentils longer than overcook the vegetables
- Pop all of the ingredients into a heavy bottomed saucepan.
- Place the saucepan on the hob over a high heat, bring the soup to the boil and then reduce the heat to medium. Allow the soup to simmer away for 15-20 minutes until the vegetables are tender and cooked through.
- Remove from the heat and allow to cool slightly before blending, either with a stick blender or in a free-standing blender. Serve.
Told you it was simple. I like to serve this with a few crunchy seeds and some fresh parsley. Make a big batch of this at the beginning of the week and you have a quick and delicious lunch ready to go. Enjoy x x