Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vegan spicy butternut squash & lentil soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Vegan Spicy Butternut Squash & Lentil Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vegan Spicy Butternut Squash & Lentil Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan spicy butternut squash & lentil soup using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Vegan Spicy Butternut Squash & Lentil Soup:
- Make ready 1 Butternut squash
- Prepare 2 medium onions
- Get 2 cloves garlic
- Take 1 litre vegetable stock
- Get 100 g Lentils
- Make ready 1/2 tsp hot chilli powder
- Get 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.
Instructions 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 with this exceptional food vegan spicy butternut squash & lentil soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
