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Butternut Squash & Red Lentil Soup

Velvety blended soup with roasted butternut squash, red lentils, and warming spices.

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Method

  1. 1Roast squash at 200°C / 400°F with oil, salt, and turmeric for 25 min.
  2. 2Soften onion in a pot; add garlic and cumin; cook 2 min.
  3. 3Add lentils, stock, and roasted squash; simmer 20 min.
  4. 4Blend until smooth; stir in coconut milk if using; season.

Why it might be useful today

A gentler plate for days when digestion is already taking up space.

Butternut squash is rich in beta-carotene and lentils contribute plant protein and fibre. This batch soup is a reliable weekday lunch standby.

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