Spiced Lentil & Butternut Squash Soup

Serves: 6
Prepare Time: 10 min
Cooking Time: 40  min
Total Time: 50  min
Fat: 5 g
Sugar: 4 g
Protein: 6 g
Carbohydrates: 23 g
Calories: 167

Cook a large consignment of this filling spiced lentil and butternut squash soup and freeze the rest for a quick dinner the another day. This is the perfect companion for a winter session. It’s healthy and low in fat. Make and share this recipe with your friends and families.

Recipe by: Esther Clark


  • ¼ tsp. hot chili powder
  • 1 small bunch coriander, leaves chopped, extra to serve
  • 100g red lentils
  • 2 tbsp. olive oil
  • 1 tbsp. ras el hanout
  • 2 garlic cloves, crushed
  • 1l hot vegetable stock
  • Dukkah and natural yogurt, to serve
  • 2 onions, finely chopped
  • 1 butternut squash, peeled and cut into 2cm pieces

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How To Make

Spiced Lentil & Butternut Squash Soup


  1. Heat the oil in a huge flameproof goulash dish or pot over medium-high-heat.
  2. For 7 mins, fry the onions with a pinch of salt or until caramelized and softened.
  3. Add the chili, garlic, ras el hanout, and cook for 1 min more.
  4. Mix in the lentils and squash.
  5. Add to stock and season to taste.
  6. Bring to a boil, then reduce the heat to low and cover and cook for 25 mins or until squash are delicate.
  7. Whisk the soup with a stick blender until smooth, then to taste.
  8. To freeze, allow it to cool completely and transferring it to a large freezerproof bags.
  9. Mix in the coriander leaves and put the soup into a bowls.
  10. Serve topped with the yogurt, dukkah, and some extra coriander leaves.