Warming Butternut Squash Soup
Warming Butternut Squash soup
If you are looking for food to warm you up then this is it!
This soup is filling and protein packed, thanks to the lentils and chickpeas.
This is also pretty simple to make with not a lot of effort required. It can be served on its own or with some crusty wholemeal bread.
Serves 4
INGREDIENTS
250g red lentils - rinsed
1.5 litres vegetable stock
2 400g tins chickpeas - rinsed and drained
80g almond flakes
Fresh coriander finely chopped
Za’atar to finish
Butternut squash cut in half lengthwise and seeds scooped out (you could save the seeds, clean them and toast them to serve too)
Olive oil
Salt and pepper
1 onion - roughly chopped
2 garlic cloves - roughly chopped
2 tbsp Ras el hanout or baharat (or a mixture of the two) - can be found in spice section of most supermarkets
2 tsp hot smoked paprika or sweet smoked paprika with the addition of 1 tsp chilli flakes
METHOD
Set the oven to 180c. Add half of the butternut squash to a baking tray, drizzle with a little olive oil and give a good sprinkle of salt and pepper. Cook in the oven until the squash is soft, about 60 minutes.
While the squash is cooking, in a large saucepan, fry the chopped onion and garlic over a medium heat with a little olive oil. When the onion is soft add the stock, lentils, Ras el hanout, smoked paprika and a big pinch of salt. Bring to a simmer then cover the pan and cook until the lentils are soft, about 25 minutes.
When the lentils are cooked, taste and season. Set the pan aside while the squash finishes cooking.
When the squash is soft, transfer the lentil mixture and the roasted squash to a blender or food processor (you will probably need to do this in two batches) and blend until smooth. Return the mixture to the pan you cooked the lentils in and add the chickpeas, taste to season and bring the soup to a low simmer.
In a frying pan, toast the almond flakes over a medium-high heat and toast until golden (if you are having this over different days, toast the almonds before you serve).
When the almonds are toasted, serve the soup, sprinkle with the toasted almonds, fresh coriander and a pinch of za’atar. Serve on its own or with some crusty wholemeal bread.
