Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vegan Butternut Squash Recipes - I've rounded up the best recipes featuring butternut squash from myself and fellow recipe developers. The next time you find yourself with one of these big orange vegetables on your counter, you'll know just where to come. Butternut Squash is my favorite fall.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Vegan Spicy Butternut Squash & Lentil Soup is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Take 1 Butternut squash
- Make ready 2 medium onions
- Get 2 cloves garlic
- Get 1 litre vegetable stock
- Take 100 g Lentils
- Make ready 1/2 tsp hot chilli powder
- Take 1/2 whole red chilli
I could eat butternut squash every single day. Not only is it sweet, comforting and creamy, but butternut squash is also packed with fibre, antioxidants and anti-inflammatory nutrients. Winter squashes like butternut squash are especially high in beta-carotene, which the body converts into. This vegan butternut squash soup is simply the best.
Steps to make Vegan Spicy Butternut Squash & Lentil Soup:
- Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli powder and chilli, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup until smooth and season to taste.
It's vibrant and colorful and richly flavored. Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. This vegan butternut squash mac and cheese is creamy and made on the stovetop. It's the perfect recipe for Fall that is easy to make and delicious! This post may contain affiliate links or sponsored content.
So that is going to wrap this up for this special food vegan spicy butternut squash & lentil soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
