I love soups of all sorts at any time of the year. Autumn is particularly perfect time of the year to reintroduce soups back into your diet. They are comforting, filling, often low calorie and packed with nutritious veg.
As squashes and pumpkins are in season now it has inspired me to share this all time favorite recipe.
Pumpkin is a super veg! Full of vitamin A as well as vitamin C, potassium, copper and B2. Red lentils are great source of protein and iron as well as folate.
TO SERVE 4
- 400g Butternut Squash
- 400g Passata
- 80g Red Lentils
- 1L Vegatable stock
- Smoked paprika
- Balsamic vinegar
- Seeds (Pumpkin, sesame, flex-seeds…whatever you have available)
- Slice of bread, best home made!
Preheat the oven to 200 degrees C. Cut the butternut squash into wedges. You can peal it but I don’t! The skin is full of fiber and becomes very soft after roasting. Put the wedges on a roasting tray, drizzle with oil and sprinkle with salt and paper. Roast for 20min or until they get a bit of colour and are soft. This might be longer or shorted depending on sizes of your pieces.
TIP: Butternut squash is usually bigger then it’s required for this recipe. I roast the whole squash, use 400g for this recipe and I make delicious salad on another day using the rest. This is a cleaver way to save time and energy. You can also freeze the rest for next time you are making this soup.
TIP 2: Get the seeds out of the squash, clean them under running water and spread on a tray. Roast them until dry and crunchy. Great topping for soups, salads or simply for snacking.
Once butternut is roasted transfer it to a pot with the lentils and vegetable stock. Cover and simmer until lentils are soft (around 10min). Finally, add passata, smoked paprika, spoon of balsamic vinegar and simmer for another 10min.
Blend to a smooth consistency and once done add salt and pepper to taste. Serve with seeds of your choice and slice of fresh bread. Enjoy!