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This is a filling and healthy protein and vegetable rich soup that is suitable for the whole family.

Spiced Red Lentil & Butternut Squash Soup

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5 from 1 vote

Cook Time 30

Ingredients

2 Tbsp of Olive oil
1 Onion (roughly chopped)
4 Garlic cloves (peeled)
1 tsp ground Cumin
1 tsp ground Coriander
1.5 cups/ 300g Dried red lentils
800g Butternut squash (peeled and chopped in chunks)
1 Litre* of water/or low salt vegetable stock
200ml of Coconut milk (or coconut cream to make it extra creamy)

Instructions

To a large saucepan add the olive oil and garlic & onion and cook over medium to high heat for 3-5 minutes until the onion and garlic soften.
Add all the remaining ingredients, bring to a boil, then reduce heat to medium, cover with a lid and cook for 25-30 minutes until the squash is soft.
Use a stick or immersion blender in the pot to blend, or allow to cool and transfer to a blender to blend till smooth.

Notes

Store in a container in the fridge for 3 days or freezer for 2 months.

Note* you can make this with half the amount of water/stock to serve to babies in a much thicker consistency and then add the extra liquid once baby portions are out