Spiced Lentil & Butternut Squash Soup – GF, Vegan
Prep time
Cook time
Total time
What a lovely soup this is. Thick, creamy and spicy. Great for a cold Winter’s night.
Author: thefussiesteater.com
Recipe type: Soups
Serves: 4
Ingredients
- 1.5kg Butternut Squash – Peeled and cubed into 1-2cm pieces
- 750g Ripe tomatoes on the vine – quartered
- 6 Garlic cloves – unpeeled
- 2 Carrots – roughly chopped
- 2 tsp ground Cumin
- 2 tsp ground Coriander
- ½ tsp Chili flakes
- 2 tsp Hungarian Paprika
- 50g Dried Red Lentils – washed thoroughly and soaking in filtered water until required
- 4 cups Vegetable Stock
- Olive Oil – Spray – Optional
- Rock Salt
- Cracked Pepper
Instructions
- Preheat the oven to 180 degrees Celsius
- You’ll need 2 large baking dishes. One for the Butternut Squash and the carrot, the other for the tomatoes and unpeeled garlic.
- Spread the vegetables evenly over the baking trays
- Spray or drizzle with Olive oil (you can omit this)
- Combine all the spices in one small bowl
- Sprinkle vegetables with spices, toss to coat evenly and season with Rock Salt and Cracked Pepper
- Cover with foil
- Bake for 1.5hrs. Butternut Squash will caramelize
- Remove, allow to cool
- Blend in two batches, adding some of the stock per batch
- Transfer blended soup into a large saucepan, add the rest of the stock and bring to boil
- Add the lentils and simmer for 20-30 minutes or until lentils are tender & cooked
- If it’s too thick you can add some more stock
- Taste and season if required
- Serve with a dollop of unsweetened homemade yoghurt and some Sourdough bread
- Delicious!
This post was submitted to ‘Allergy-Free Wednesdays Week 31: August 22, 2012‘ @ The Tasty Alternative and to ‘Gluten Free Fridays Recipe Party #2‘ @ Vegetarian Mamma
This soup looks really good.
Thanks, it tastes even better!