Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 638kcal 31%
Fat 31g 47%
Saturated Fat 10g 50%
Carbohydrates 75g 25%
Fiber 16g 64%
Sugar 15g 30%
Protein 20g 40%
Cholesterol 0mg 0%
Sodium 1,050mg 43%

Percent Daily Values are based on a 2,000 calorie diet.

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Butternut Squash Soup With Crispy Lentils

Name: Butternut Squash Soup With Crispy Lentils
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 1 large or 2 small butternut squash (3 lbs or 1.3 kg total); 3 tablespoons extra virgin olive oil, plus more for roasting squash; 1 teaspoon kosher salt, plus more for seasoning; Freshly cracked black pepper; 3 to 4 cups (720 to 960 mL) good-quality vegetable broth; ¾ to 1 cup (150 to 200g) green or brown lentils (see Note 1); 1 large yellow onion, finely chopped; 8 garlic cloves, finely chopped; 1/2 teaspoon red wine vinegar, more as needed (or freshly squeezed lemon juice); Spice Blend:; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspon ground ginger; 1/4 teaspoon ground coriander; 1/4 teaspoon white pepper; 1/4 teaspoon cayenne pepper (for a kick); 1/4 teaspoon freshly ground nutmeg (or 1/8 tsp pre-ground); Cream (optional; pick one):; 1/2 cup (120g) full-fat coconut milk, well-stirred; 1/2 cup (120g) Cashew Cream (see 2nd recipe card); OR; For Serving:; 1 handful flat-leaf parsley or cilantro chopped (optional); Flaky sea salt; Crusty bread to serve 4, toasted if desired

Prep 15m

Cook 55m

Total 1h 10m

Nutrition Facts

Butternut Squash Soup With Crispy Lentils

Ingredients

Spice Blend

Cream (optional; Pick One)

For Serving

Steps

Nutrition Facts

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